Lentil, Barley and Sweet Potato Soup |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Even avowed meat eaters will tuck into a vegetarian soup that’s this thick and hearty. Tip: If you’re serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot. Ingredients:
1 tablespoon canola oil |
2 stalks celery, minced |
1 onion, chopped |
2 garlic cloves, minced |
1 sweet potato, peeled and diced, about 14 oz (425 g) |
1/2 cup pearl barley |
2 teaspoons dried oregano leaves |
dried basil leaves |
3 tablespoons tomato paste |
2 tablespoons balsamic vinegar |
6 cups reduced-sodium vegetable broth or 6 cups chicken broth, divided |
540 ml lentils, drained and rinsed |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
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