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| Barley growing in Provence to the right, lavender to the left |
3 cups turkey stock from Thanksgiving, made from the leftover bones
6 cups water
3/4 cup green lentils, rinsed
3/4 cup hulled barley, rinsed
2 bay leaves
1 yellow onion, chopped
3 small carrots, chopped
1 large garlic clove, chopped
extra virgin olive oil
1 teaspoon French sea salt
2 teaspoons dried rosemary leaves
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/ bring the stock and water to a boil and add the lentils, barley and bay leaves
2/ simmer at a low boil one hour, covered
3/ chop the onion, carrots and garlic and saute in the olive oil until softened, set aside
4/ to a spice grinder add sea salt, black pepper, rosemary and thyme leaves and pulse until powdery
5/ when the barley and lentils are soft, add the sautéed vegetables and the spices to the soup and stir occasionally while simmering, twenty minutes more
makes about eight cups, approximately 310 mg sodium per cup (lentils 15 mg, barley 15 mg, onion 10 mg, carrots 105 mg, salt 2325 milligrams = 2470 mg/8 = 308.75 mg/cup)
