Lentil, Barley and Sweet Potato Soup
Per serving
Even avowed meat eaters will tuck into a vegetarian soup that’s this thick and hearty. Tip: If you’re serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.
Ingredients
6 serv.- canola oil↗1 tablespoon
- celery↗2
minced
- onion↗1
chopped
- garlic cloves↗2
minced
- sweet potato↗1
peeled and diced, about 14 oz (425 g)
- pearl barley↗1⁄2 cup
- dried oregano leaves↗2 teaspoons
- dried basil leaves↗
- tomato paste↗3 tablespoons
- balsamic vinegar↗2 tablespoons
- reduced-sodium vegetable broth or chicken broth↗6 cups
divided
- lentils↗540 ml
drained and rinsed
- chopped fresh flat-leaf parsley2 tablespoons
Step-by-step instructions
- 1
Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App