1. Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute 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 and bring to a boil; reduce heat, partially cover and simmer 25 minutes. 2. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. 3. Add Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill. 4. Season soup with salt and pepper. 5. Serve with Parmesan sprinkled on top, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
