Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.
- 1 tablespoon vegetable oil
- 1 onion, coarsely chopped
- 2 garlic cloves, minced
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon dried thyme
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon pepper
- 4 cups vegetable stock
- 2 cups water
- 1 cup brown lentils or 1 cup green lentil
- 1⁄4 cup barley
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup nonfat plain yogurt (optional) or 1⁄4 cup low-fat plain yogurt (optional)
- 1 tablespoon fresh parsley, minced (optional)
- In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
- Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
- Stir in chopped parsley before serving.
- To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.