Lentil-Barley Soup

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. 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. 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.