Barley and Lentil Soup with Swiss Chard

Barley Soup is a family favourite. This delicious soup is easy to make and good for you.

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped peeled carrots
• 3 large garlic cloves, minced
• 2 1/2 teaspoons ground cumin
• 10 cups (or more) low-salt chicken or vegetable broth
• 2/3 cup pearl barley
• 1 14 1/2-ounce can diced tomatoes in juice
• 2/3 cup dried lentils
• 4 cups (packed) coarsely chopped Swiss
• chard (about 1/2 large bunch)
• 2 tablespoons chopped fresh dill

Heat oil in large pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes.

Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds.

Add 10 cups broth and barley

Bring to boil.

Reduce heat; partially cover and simmer 25 minutes.

Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes.

Stir in dill. Season soup with salt and pepper.

Thin with more broth, if desired.

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