Barley and Lentil Soup with Swiss Chard


1 tbsp organic olive oil

1 ½ cups chopped onions

1 ½ chopped peeled carrots

3 large garlic cloves, minced

2 tsps ground cumin

10 cups (or more) low-salt chicken or vegetable broth

2/3 cup Inari pearl barley

1 14 1/2-ounce can diced tomatoes in juice

2/3 cup Inari green or french dried lentils

4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)

2 tbsps chopped fresh dill



Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.