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Just the soup to come home to on a cold winter day!
2 carrots, peeled
1 large tomato
2 parsley roots, peeled
1 large onion, peeled and quartered
1 parsnip, peeled
3 tablespoons Tuscanini Light Olive Oil
3/4 cup brown or red lentils, such as Gefen
1/2 cup barley
16 ounces flanken
freshly ground pepper, to taste
2 medium potatoes, peeled and cubed
1 bunch fresh parsley, checked, tied together
Place carrots, tomato, parsley roots, onion and parsnip in a food processor and pulse to chop the vegetables.
Heat oil in a six-quart stockpot. Add vegetables and lentils. Sauté five minutes or until fragrant. Push vegetables to the side and add flanken to the pot. Brown the flanken on all sides.
Add barley, salt and pepper and potatoes. Fill the pot 7/8 full with water. Add tied parsley. Lower the flame and cook two hours, stirring occasionally. Soup will be thick; add water if necessary. Taste and adjust seasonings. Remove parsley.
Serve immediately or freeze up to three months.
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