2 cloves garlic, minced
Half a bunch of celery, diced (about 2 cups)
8 cups chicken stock
1/3 cup dried green lentils
1/3 cup pot or pearl barley
Pinch of red pepper flakes
Salt and pepper to taste
In a large soup pot, heat a drizzle of oil over medium-high heat. Squeeze the sausage out of its casings into the pot and cook, breaking up with a spoon, until no longer pink. Add the garlic and celery and cook for about 5 minutes. Add the stock, lentils, barley, and pinch of red pepper flakes. Turn the heat down to low and simmer for about 45 minutes until the lentils and barley are tender. Season with salt and pepper and serve hot.
*Alternatively, if you are short on time, you can skip the pot barley and dried lentils and add a can of lentils. It would only take about 10 minutes to simmer, meaning from start to finish it could be done in 15 minutes.
*Alternatively, if you are short on time, you can skip the pot barley and dried lentils and add a can of lentils. It would only take about 10 minutes to simmer, meaning from start to finish it could be done in 15 minutes.
