INGREDIENTS
1/2 cup
fresh chopped cilantro (coriander), divided
3
carrots
3
celery stalks, including leaves
2 tbsp
extra virgin olive oil
1
large onion, diced
1 clove
garlic, crushed
2 cups
dry red lentils
1/4 cup
pearl barley ((omit for GF))
2 qt
vegetable or chicken stock
1 1/2 tsp
cumin
1 tsp
hyssop or parsley
1/2 tsp
sumac ((optional))
1
bay leaf
Salt and pepper