French Lentil Soup With Barley And Rainbow Chard Recipe

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Jeanette's Healthy Living


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2 cups French green lentils, picked over and rinsed

1 tablespoon olive oil

1 leek, white and tender green parts only, washed thoroughly, and finely chopped

1 onion, finely chopped

3 carrots, finely chopped

3 celery stalks, finely chopped

2 teaspoons Herbes de Provence (a mix of savory, fennel, basil and thyme)

1 cup barley, rinsed and then soaked in water for at least 1 hour

12-14 cups vegetable stock or chicken stock

1 16-ounce can chopped tomatoes

1 bunch rainbow swiss chard, washed and thinly slice

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