Adapted from Epicurious.com
1 Tbls. olive oil
1 cup chopped onions or Leeks
1 cup chopped Carrots
1 cup chopped mushrooms
3 large garlic cloves, minced
2 1/2 tsp. ground cumin
10 cups chicken or vegetable stock
2/3 cup pearl barley
3 to 4 Roma Tomatoes, diced
2/3 cup dried lentils
1/2 bunch coarsely chopped chard
2 Tbls. chopped fresh Dill
Heat oil in large, heavy nonreactive pot over medium-high heat. Add onions, carrots and mushrooms; sauté until onions/leeks are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.