Ingredients

• 1/3 cup lentils
• 1/2 cup pearl barley
• 2 15-ounce cans Swanson’s Vegetable Broth
• 1 russett potato, diced
• 3/4 teaspoon dried sage
• 1 cup shredded cabbage
• 1 clove garlic, minced
• 1 bay leaf
• 3/4 teaspoon rosemary
• 3/4 teaspoon thyme
• 1/4 teaspoon black pepper

Instructions

1. Combine the lentils, barley, vegetable broth, and bay leaf in a large pot.
2. Add 2 cups of water and simmer until the lentils and barley are tender, about 1 hour.
3. Add all the remaining ingredients and simmer until the potato is tender, about 25 minutes.