Lentil Barley

1 cup lentils -- rinsed and picked over
4 scallions with greens -- sliced
1 carrot -- peeled and sliced
2 stalks leafy rib celery -- sliced
1 teaspoon dried Greek oregano
1/4 cup barley or white or brown rice
10 cups low-sodium vegetable broth -- or more
1 16 oz can whole peeled tomatoes -- coarsely chopped
1/4 cup dry red wine
Salt and pepper

Put all ingredients, except for last 3, in a 6-quart pot and bring to a boil. Reduce heat to low and simmer, uncovered, for 2 hours. The soup should reduce by 20 to 25 percent. Add tomatoes and wine, stir, and continue cooking for an additional 1 to 2 hours. Salt and pepper to taste.

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