Lentil, Barley and Sweet Potato Soup
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
directions
- 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.
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