A warm and comforting soup perfect for any season, combining the earthy flavors of lentils and barley with a medley of vegetables and spices.
Melt the butter in a large pot over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped celery, onion, and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Pour in the water and add the lentils. Bring to a boil.
Rinse the lentils before adding to remove any debris.
Reduce the heat and simmer for 20 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Add the crushed tomatoes, carrots, barley, salt, pepper, and red pepper flakes to the pot.
Cut the carrots into uniform pieces for even cooking.
Continue to simmer for 45-60 minutes until the barley and lentils are tender.
Stir occasionally and add more water if the soup becomes too thick.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with a slice of crusty bread for a complete meal.
