1 chopped onion (.25)
2 minced garlic cloves (pennies. I buy the big container of minced garlic for about $3, which is equivalent to over 200 cloves of garlic)
1 large chopped carrot (.25)
1 stalk chopped celery (.25)
1 teaspoon thyme
1/4 teaspoon marjoram
Salt and pepper
4 cups chicken broth (I make my own when cooking chicken, so free)
2 cups water
1 cup brown or green lentils (.50)
1/4 cup barley (.25)
1/4 cup parsley
In a soup pot, heat oil over medium heat. Sauté onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
Stir in chopped parsley before serving.