Lentil, Barley And Sweet Potato Soup

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 2 stalks celery, minced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 sweet potato, peeled and diced, about 14 oz (425 g)
• 1/2 cup pearl barley
• 2 teaspoons dried oregano leaves
• dried basil leaves
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 6 cups reduced-sodium vegetable broth or 6 cups chicken broth, divided
• 540 ml lentils, drained and rinsed
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

• 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.