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Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute until onions are golden brown, about 10 minutes; add garlic and stir 1 minute; mix in cumin; stir 30 seconds; add 10 cups broth and barley and bring to a 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 Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill. Season soup with salt and pepper. Serve with Parmesan sprinkled on top, if desired.
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Barley miso — heartier, earthier than rice miso for winter soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Barley miso — heartier, earthier than rice miso for winter soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching