Lentil Barley Soup

This is a Jessica original.  Very good on a cold winter day with a loaf of crusty bread!

1 pound dry lentils

4 tablespoons olive oil

½ lb chicken sausage, diced

2 small onions, chopped

2 stalks celery, chopped

1 carrot, diced

2 cloves garlic, minced

¼ cup pearled barley

8 cups water

¼ cup fresh Italian leaf parsley, chopped

Salt and pepper to taste

Feta cheese 

Sort and rinse lentils.  In a medium saucepan, heat oil.  Stir in sausage, onion, celery, carrot and garlic until tender.  Add remaining ingredients, except parsley.  Bring to a boil.  Reduce heat, cover and simmer until lentils and barley are tender and soup gets thick.  Add more hot water if necessary. 

Remove 2 cups of the soup and purée in a blender.  Add blended mixture back into the pot.  Add chopped parsley.  Stir.  Serve in warmed soup bowls and top with cheese.

Serves 8