Culinary Corner

Ingredients

cup dried chickpeas, soaked overnight (or one 15-ounce can, drained)

cup lentils

1 white onion, chopped

1 tablespoon extra-virgin olive oil

4 sun-dried tomatoes, coarsely chopped

Small bunch of mint, finely chopped

Sprig of rosemary, stem removed

1 bay leaf

1 wild fennel bulb with fronds, coarsely chopped pound peeled potatoes, cubed

1 cup barley

Salt and pepper (optional)

Method

1. In a soup pot, combine all ingredients. Cover with water to an inch above the top of the other ingredients.
2. Bring to a boil and reduce to a simmer.

3. Cook for about 30 minutes.
4. Add salt and pepper to taste.
5. Remove bay leaf before serving.