Lentil-Barley Soup
Ingredients
- 2 teaspoons canola oil
- 1 cup leek, sliced
- 3 cups organic vegetable broth
- 1 cup water
- 3/4 cup beer
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 1/2 cup parsnip, chopped
- 1/4 cup celery leaves, chopped
- 1/4 cup dill, fresh, chopped
- 1/4 cup uncooked pearl barley
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme, dried
- 2 bay leaves
- 1/2 cup lentils, dried
- 1/8 teaspoon salt
Directions
1. Heat oil in a Dutch oven over medium-high heat.Add leek to pan; saute 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.