Recipe by justcallmetoni
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.
Top Review by batya
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.
- 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)
Directions See How It's Made
- 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.