eating out loud > recipe

If you make it, please let me know how it turns out:

Hearty barley and lentil soup 

1 tablespoon olive oil
1 1/2 cups chopped onions
1 cup chopped peeled carrots
1 cup cubed peeled rutabaga
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin1 large bay leaf (or 2 small ones)
10 cups (or more) vegetable broth
2/3 cup pearl barley
2/3 cup dried lentils
4 cups (packed) coarsely chopped curly-leaf kale
salt/pepper to taste

Place olive oil, onions and carrots into a heated large pan. Cook until onions become transparent, then add garlic bay leaf, and cumin -- stir to combine and cook for an additional 30 seconds. Add broth and barley, bring to a boil and simmer partially covered for 25 minutes.

Add lentils and rutabagas, simmer partially covered for an additional 30 minutes. Stir in kale and season to taste. Allow kale to cook for about 5 minutes before serving.

"The soup is hearty and has a rich/warm flavor due to the cumin and bay. The carrots and rutabaga add a slight sweetness that balance nicely with the kale and onion. Overall, I found this soup to be a smash hit."

-Allen, Eating Out Loud