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1/2 cup fresh chopped cilantro (coriander), divided

3 carrots

3 celery stalks, including leaves

2 tbsp extra virgin olive oil

1 large onion, diced

1 clove garlic, crushed

2 cups dry red lentils

1/4 cup pearl barley

2 qts. vegetable or chicken stock

1 1/2 tsp cumin

1 tsp hyssop or parsley

1/2 tsp sumac (optional)

1 bay leaf

salt and pepper to taste

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