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Prep Time
10 Mins
Total Time
50 mins
Serves
4
Ingredients
1 tsp
Vegetable oil
5 ml
½
Onion, finely chopped
1
Carrot, finely chopped
1 stalk
Celery, finely chopped
2 sprigs
Thyme, fresh
1
Bay leaf
½ cup
Pearl
125 ml
barley
1 carton
Chicken broth, sodium reduced
900 ml
1
Sweet potato, peeled, cubed
¼ cup
Lentils, brown or green, dry
60 ml
Directions
Step 1
In a saucepan, heat the oil over medium-high heat. Sauté the onion, carrot and celery until the onion is translucent, about 5 minutes. Stir in the thyme, bay leaf, barley and lentils and cook 1 minute.
Step 2
Stir in the broth and bring to a simmer for 15 minutes. Remove the thyme. Add the sweet potato. NOTE: You can transfer to a container or resealable plastic bag to freeze for later use.
Step 3
Cook over medium heat, covered, until the sweet potato and lentils are tender, about 20 minutes. Garnish with fresh chopped parsley and shaved Parmesan, if desired.
Tip: In a rush? Use frozen soup mix vegetables instead of chopping onion, carrots and celery. That are peeled, washed, chopped and ready to go.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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