Lentil-Barley Soup

Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: about 1 1/3 cups)

Recipe from

Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Carol Gelles,

November 2010