Lentil Barley Soup

2-1/4 c. raw lentils, rinsed
11 c. water
1/2 c. barley
3 bay leaves
2 c. cauliflower, chopped
2 c. broccoli, chopped
2 c. carrots, sliced
1 c. celery, sliced
1 onion, chopped
2 T. fresh parsley, chopped
1 t. celery seed
2 t. dill
freshly ground black pepper
2 T. vinegar

Bring the lentils and water to a boil in a large soup pot. Stir in the barley and bay leaves; simmer for 1/2 hour, then add prepared vegetables. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender. Add spices and vinegar and cook for 10 minutes more. Remove the bay leaves and serve.

Adapted from Country Herb Cooking, p. 83.