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Lentil, Barley and Sweet Potato Soup

Recipe courtesy of the Oat and Barley Council of Ontario.

Ingredients

 

  • 1/2 cup dried green lentils
  • 2 tsp vegetable oil
  • 2 gloves garlic, minced
  • 2 carrots, coarsely chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 1/2 tsp dried thyme
  • 1/3 cup pot or pearl barley
  • 6 cups chicken or vegetable stock
  • 2 bay leaves
  • 1 sweet ptpto, peeled and diced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped

 

Directions

 

  1. Rinse lentils, discarding any blemished or shriveled ones; set aside.
  2. In a large saucepan, heat oil over medium heat; cook garlic, carrots, celery, onion and thyme, stirring often, for about 5 minutes or until softened.
  3. Stir in lentils and barley; pour in stock.
  4. Add bay leaves; bring to a boil.
  5. Reduce heat and simmer, covered for 50 minutes.
  6. Stir in sweet potato; cover and simmer for 20 minutes or until barley and potato are tender.
  7. Discard bay leaves.
  8. Stir in dill and parsley.
  9. Season with salt and pepper to taste.

Make ahead: Through step 4, cover and refrigerate for up to 2 days or freeze for up to 1 month. After 4 hours, soup thickens (because barley absorbs the liquid): add 2 cups more stock and reheat.

  
         

 
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