1 cup brown lentils
1/2 cup pearled barley
5 to 6 fresh basil leaves
2 sprigs fresh thyme
3 sprigs fresh parsley
1 cup chopped carrots
1 cup chopped fennel (plus feathery leaftops)
1 cup chopped onion
2 minced garlic cloves
1 whole bay leaf
One 28 ounce can crushed plum tomatoes withjuice
Juice 1 large lemon
4 cups chicken broth
2 cups water
1/2 cup grated Parmigiano Reggiano cheese
Rinse and sort the lentils. Add lentils and barley to a crock pot. Tie the herbs together with cooking string and add to pot along with all the rest of the ingredients except the cheese. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
Discard bay leaf and tied bunch of herbs. Serve hot and pass cheese on side.
This recipe is featured on show 1921 - Know YourGrains.
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