Lentil-Barley Soup

Name: Lentil-Barley Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 177 milliliters beer; 1 teaspoons black pepper; 2 teaspoons canola oil; 237 milliliters chopped carrot; 237 milliliters chopped celery; 59 milliliters chopped celery leaves; 118 milliliters dried lentils; 0 teaspoons dried thyme; 59 milliliters chopped fresh dill; 237 milliliters sliced leek; 118 milliliters chopped parsnip; 59 milliliters uncooked pearl barley; 0 teaspoons salt; 710 milliliters organic vegetable broth; 237 milliliters water

Lentil-Barley Soup might be just the soup you are searching for. Watching your figure? This dairy free and vegetarian recipe has 214 calories, 9g of protein, and 3g of fat per serving. This recipe serves 4. Autumn will be even more special with this recipe. If you have vegetable broth, beer, pearl barley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Heat oil in a Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add leek to pan; saut 2 minutes.

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Leek

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Frying Pan

Add broth, 1 cup water, and beer; bring to a boil.

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Broth

Water

Beer

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.

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Bay Leaves

Lentils

Carrot

Place 1 1/2 cups broth mixture in a blender.

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Broth

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Blender

Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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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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Salt