Lentil-Barley Soup

from cooking light

Lentil-Barley Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons canola oil

  • 1

    cup sliced leek

  • 3

    cups organic vegetable broth

  • 1

    cup water

  • ¾

    cup beer

  • 1

    cup chopped carrot

  • 1

    cup chopped celery

  • ½

    cup chopped parsnip

  • ¼

    cup chopped celery leaves

  • ¼

    cup chopped fresh dill

  • ¼

    cup uncooked pearl barley

  • ½

    teaspoon black pepper

  • ¼

    teaspoon dried thyme

  • 2

    bay leaves

  • ½

    cup dried lentils

  • ¼

    teaspoon salt

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves. 2. Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally


Nutrition

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