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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
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 |
salt |
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:
1. 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.
2. 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.
3. Stir in chopped parsley before serving.
4. To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.
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