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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons canola oil |
1 cup sliced leek |
3 cups organic vegetable broth |
1 cup water |
3/4 cup beer |
1 cup chopped carrot |
1 cup chopped celery |
1/2 cup chopped parsnip |
1/4 cup chopped celery leaves |
1/4 cup chopped fresh dill |
1/4 cup uncooked pearl barley |
1/2 teaspoon black pepper |
1/4 teaspoon dried thyme |
2 bay leaves |
1/2 cup dried lentils |
1/8 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.
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