Lentil Barley Soup

1 c. lentils, rinsed and picked over
4 scallions, including greens, sliced
1 carrot, peeled and sliced
2 stalks celery, including leaves, sliced
1 t. dried Greek oregano
1/4 c. barley, white rice, or brown rice
10-12 c. low-salt stock
1 16-oz. can whole peeled tomatoes, coarsely chopped
1/4 c. dry red wine
Salt and pepper

Put lentils, scallions, carrot, celery, oregano, barley or rice, and stock in a 6-qt. pot and bring to a boil.

Reduce heat to low and simmer, uncovered, for 2 hours. Soup should reduce by 20-25%.

Add tomatoes and wine, stir, and continue cooking for an additional 1-2 hours. Salt and pepper to taste.

Makes 10-12 cups.

Adapted from Recipes from the Night Kitchen, p. 73.