Servings: 4

1 tbsp oil 1 tbsp oil
2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
1 onion, chopped 1 onion, chopped
2-3 medium carrots, peeled and chopped 2 to 3 medium carrots, peeled and chopped
2 stalks celery, chopped 2 stalks celery, chopped
6 cups water 6 cups water
3 bouillon cubes 3 bouillon cubes
1 cup lentils, rinsed 1 cup lentils, rinsed
1/2 cup pearl barley ½ cup pearl barley
1 tbsp tomato paste (optional) 1 tbsp tomato paste (optional)
1 1/2 tsp dried thyme 1 ½ tsp dried thyme
1 tsp curry powder 1 tsp curry powder
1 tbsp fresh lemon juice 1 tbsp fresh lemon juice

Heat oil in a pot over medium heat. Add onion and garlic; sautee 4 minutes, stirring occasionally. Add carrots and celery; sautee 3 minutes longer, stirring occasionally.
Mix in 6 cups water, bouillon cubes, lentils, barley, tomato paste, thyme, curry powder. Bring to a boil. Reduce heat and simmer about 45 minutes or until lentils and barley are tender, but not mushy.
Add lemon juice, stir and serve