6 c. water
1/4 c. whole hulled barley
1 c. green lentils
1 c. shredded carrots
2 c. chicken broth
2 tbsp. olive oil
1 c. chopped onion
1/2 lb. lean ground turkey sausage
1 tbsp. minced garlic
1 tsp. dried leaf thyme, crumbled
4 tbsp. red-wine vinegar
Salt, pepper

In a pot, put 3 cups water and bring to a boil. Add barley, reduce heat, and simmer, covered, for 20 minutes. Add remaining water, bring to a boil again and add lentils. Reduce heat and simmer covered, for another 40 minutes or until barley and lentils are tender.

Stir in carrots, add broth and continue to simmer while preparing sausage. In a frying pan, heat oil and saute onion over a medium heat for 5 minutes. Stir in sausage, garlic, and thyme, and cook until sausage is no longer pink.

Mash sausage with a large fork to break into small pieces and add to soup. Add the wine vinegar a tablespoon at a time to taste. Add salt and pepper to taste. Simmer for another 5 minutes and serve. Makes 4 servings.