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Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme
  • 1 can (14 oz / 400 g) diced tomatoes
  • 1 cup (180 g) pearl barley, rinsed and drained
  • 1 cup (200 g) green lentils, rinsed and drained
  • 6 cups (1.5 liters) vegetable broth
  • 1 bunch cavolo nero (Tuscan kale), stems removed and leaves chopped
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • Lemon juice
  • Salt and pepper, to taste
Steps
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