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  • 2 tbsp MM Olive Oil
  • 2 cups onion, diced
  • 2 cups carrot, diced
  • 2 tbsp garlic, minced
  • 2 tsp cumin
  • 1 cup dried lentils, rinsed
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (28 oz) MM Diced Tomatoes
  • 1 tbsp brown sugar
  • 1 cinnamon stick
  • 1/2 cup barley, dry
  • 1/2 cup parsley, chopped
  • Salt and pepper to taste


  1. Heat oil over medium heat, add onion and carrots and cook for 8 to 10 minutes.
  2. Add garlic and cumin, cook for 1 to 2 minutes.
  3. Add lentils, broth, MM tomatoes, brown sugar and cinnamon stick and bring to a boil.
  4. Reduce to a simmer and then add barley. Cook for to 60 minutes or until barley is tender.
  5. Add parsley, salt and pepper, and stir to combine

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