Prep 10 mins
Cook 45 mins
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.
wow this is easy and really tasty. ive already made it three times for guests...i never use celery because i always forget to buy it...and i usually double or triple the recipe...i dont top it with yogurt. i find that it sometimes turns into stew so i have to add more water... the best tip i have is squeezing a bit of lemon and good extra virgin olive oil into the bowl for a more complex treat. the olive oil is optional, but the lemon juice really takes it to the next level.
I made this in my slow-cooker. It was SUPERB!!! So good infact I made two extra lots (one after the other) and froze them. It is as good defrosted as it is fresh. My children love it and it costs almost nothing to make. THANK YOU
A very nice soup. A little bland for my taste. I loved that there was no meat or potatoes, but I just didn't find enough flavor. After making the recipe in half (your version) and mine. I made the following changes. I added a bit more garlic, more celery, and a can of diced tomatoes. I also used all fresh herbs (more of the fresh of course) which I think gave it a brighter flavor. I used all vegetable stock (no water, that just "watered" it down for me), more pepper, but salt I do to taste. I think the fresh herbs and the tomatoes did it for me. That was all it needed. I did use the topping and mix a bit of lemon juice and zest in with the parsley and sour cream. It was a nice topping to the soup. Served with with a nice baguette that I grilled with some melted havarti. A nice complement to the soup.