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Lentil-Barley Soup

Photo: John Autry; Styling: Cindy Barr
Total time 1 hr, 20 mins
Yield 4 servings (serving size: about 1 1/3 cups)

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

Nutrition Information

  • calories 300
  • fat 4.7 g
  • satfat 2.2 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 11.8 g
  • carbohydrate 53.6 g
  • fiber 15.7 g
  • cholesterol 0.0 mg
  • iron 6.6 mg
  • sodium 593 mg
  • calcium 63 mg

How to Make It

  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.