Lentil and barley soup, quick, healthy and hearty

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This is a simple soup that can be prepared after a long work day and ready to eat that night.  Unlike traditional lentil soups this has a red tomato stock rather than a brown gravy.  The combination of lentils and barley make it hearty, healthy, satisfying and meat free.

• 1 cup Pearl Barley
• 1 cup French Lentils
• 1 Tbsp Aussie Outback Rub
• 1 Tbsp Herbs de Provence
• 1, 28oz jar of your favorite pasta sauce
• 1 small can tomato paste

In a large saucepan heat   8 cups of water 
(You may substitute vegetable stock for water)  tomato paste  and pasta sauce.
Bring mixture to boil. Reduce heat and simmer until barley and lentils are tender to your liking, stirring occasionally, about 1 ½ hours. Season with salt and pepper to taste.  Any leftover soup may be frozen.
 

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