April 28, 2010
If you like, cook the barley separately in a pot of boiling water - as you would cook pasta - for 40 minutes. Drain and add to the soup. This keeps your broth from getting starchy.
1In a large soup pot, heat a drizzle of oil over medium-high heat. Squeeze the sausage out of its casings into the pot and cook, breaking up with a spoon, until no longer pink. Chop the entire bunch of celery starting at the leafy end and going about halfway down - I use a lot of celery, and throw it in the pot. Cook for about 5 minutes.
2Add the stock, lentils and barley, turn the heat down to low and simmer for about 45 minutes, until the lentils and barley are tender.
3 Season with salt and pepper and serve hot.