Lentil-Barley Sour

Lentil-Barley Sour

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  • Prep Time


  • Total Time


  • Servings



  • 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


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.


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