Lentil Barley + Kale Soup

Yes, we have been resisting summer’s end  – escaping to sunny Naples, and pretending it’s still beach weather on the Cape – but we are finally reluctantly ready to welcome fall. This is aided in part by the purchase of a new pair of Bean Boots (already back ordered until December), and by New England-ey fall treats like apple picking, pumpkin beer, and foliage-filled runs. Before we start carb loading for the NYC Marathon (homemade ravioli recipe coming your way soon — **10/29 Update: homemade ravioli was a doughy disaster, packaged pasta is fueling this carb load. C’est la vie.) here’s an easy and tasty soup to help you settle into the new season.
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Ingredients
1 large white onion, diced
2 cups kale, shredded
2 tbsp. olive oil
4 large carrots, diced
1/2 lb. dry lentils
1/2 lb. dry barley
5 cups water
28 oz. canned tomatoes
5 oz. mushrooms, sliced
1 tsp. cumin
1 tsp. cayenne pepper
1/2 tsp. salt

Steps
Over medium heat, combine olive oil + onion, cook until onions are tender (~10 mins)
Add mushrooms + carrots, cook another 5 mins
Add water + tomatoes + lentils + barley, bring to a boil
Add kale + spices (+ extra salt to taste), reduce to a simmer
Cook for ~30 mins until lentils and barley are soft

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