French Lentil Soup with Barley and Rainbow Chard

2 cups French green lentils, picked over and rinsed
1 tablespoon olive oil
1 leek, white and tender green parts only, washed thoroughly, and finely chopped
1 onion, finely chopped
3 carrots, finely chopped
3 celery stalks, finely chopped
2 teaspoons Herbes de Provence (a mix of savory, fennel, basil and thyme)
1 cup barley, rinsed and then soaked in water for at least 1 hour
12-14 cups vegetable stock or chicken stock
1 16-ounce can chopped tomatoes
1 bunch rainbow swiss chard, washed and thinly slice
sea salt and black pepper to taste

Saute leeks, onion, carrots and celery in olive oil until slightly soft, about 3-5 minutes.  Add lentils, barley, spices and vegetable stock.  Bring to a boil, then lower heat and simmer, covered, about 1 ½ hours.  Add more broth or water as needed. Add tomatoes and cook ½ hour longer.  Stir in swiss chard and cook until just tender, about 3-4 minutes.  Season with salt and pepper.  

This printable recipe is from Jeanette's Healthy Living.