Hearty Lentil Barley Soup

It's officially summer!  So, why do I have soup recipe for you?

First, anyone who has ever read this blog knows that I love soup and warm weather is not a reason for me to stop eating it.

Second, I live in Santa Monica, so that means we've been under cloud cover known fondly as "June Gloom" and it hasn't exactly been warm weather all day long.

Lastly, soup is a great way to nourish your body and, in my opinion, your spirit as well.  There's just something so comforting about a warm bowl of soup. Something almost equal to a really good hug from a loved one.  Soup is a great way to retain more of the nutrients from your veggies, since you are consuming the liquid they are cooked in.

This hearty lentil barley soup is a great one pot meal that is easy to prepare. With simple, but highly nutritious vegetables, whole grain and extra protein from easily digestible lentils, it is a full meal with very little clean up. It's also great served in a smaller portion with a side salad or steamed greens to keep the meal on the lighter side.

The quick prep (just a few veggies to chop!) and longer cooking time, means you can get your soup started and keep it simmering while you tend to other tasks.  For less active time, you can even skip the sauteing of the veggies.

Hearty Lentil Barley Soup
Ingredients
2 teaspoons olive oil
1 large carrot, diced
2 stalks celery, diced
1 small onion or 1/2 large, diced
2 cloves garlic, minced
1 medium yam, diced
1/2 Cup lentil
1/2 Cup barley
5 Cups water or vegetable stock
4 sprigs thyme
2 bay leaves
1 Tablespoon tomato paste
1 Tablespoon fresh herbs, minced (ie marjoram, rosemary, parsley)
1 Tablespoon red wine vinegar
salt and pepper to taste

Directions
1. Heat oil over medium heat in a medium stockpot. (You may use water or stock instead for an oil free recipe.) Add onion, carrots, celery, sprinkle with salt and cook until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds.

2. Stir in yam, tomato paste, stock, lentils and barley. Add bay leaves and thyme. Bring just to a boil. Cover and reduce heat to low. Simmer until lentils and barley are tender, about 30 - 40 minutes.  You may need to add a little more stock or water for a thinner soup. 

3. Stir in herbs and simmer another 5 minutes. Before serving, stir in red wine vinegar. Adjust to taste. Season with salt and pepper.

Makes 4 to 6 servings.