barley and lentil soup

minestra di orzo e lenticchie

4 to 6 servings

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Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
⅔ cup pearled barley
⅔ cup small brown lentils, such as castelluccio or colfiorito
⅓ cup white wine
2 cups vegetable broth or chicken broth
2 cups water
Salt
Freshly ground black pepper

Instructions

In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook, stirring occasionally, until vegetables are softened, about 7 minutes.

Stir in barley, lentils and wine. Cook until wine has evaporated, then add broth and water. Bring to a gentle simmer, reduce heat to low and cook until soup is thick, and barley and lentils are tender, about 30 minutes; season with salt. Serve hot, drizzled with oil and sprinkled with pepper.

December 2008