Lentil Barley Red Cabbage Soup

Lentils and barley, and a mirepoix (onion, celery and carrot) make a supreme mixture.  Stir them together with some good herbs and you have a fine meal in the making.
1 small onion, diced
2 carrots, diced
3 stalks celery, diced
2 cloves, garlic, minced
1 tsp cumin seeds or 1/2 tsp ground cumin
1 tsp fennel seeds
6 fresh sage leaves, minced
1 Tbsp fresh rosemary leaves, chopped
2 tsp fresh lemon thyme leaves

1/2 cup Puy lentils
1/4 cup pearl barley
6 cups vegetable (or beef, if not vegetarian) broth
2 cups water
2 cups red cabbage, coarsely chopped
good 1/2 tsp red pepper flakes, to taste

In a 3-4 quart soup pot, sauté the onions, carrots and celery for about 8-10 minutes in a bit of olive oil. Add the garlic, spices and herbs and cook another 3-4 minutes.

Add the lentils, barley, broth and water, and bring to a gently boil. Reduce heat and simmer for about 45 minutes.

Stir in the cabbage and red pepper flakes, cook about another 15 minutes.

The lentils and barley should be tender, and the cabbage should just be crisp-tender.

Serves 6.