Lentil, Barley and Sweet Potato Soup

33

PREP TIME

15 min

TOTAL TIME

60 min

Makes

6 to 8 servings

Lentil, Barley and Sweet Potato Soup

Photo: John Cullen

Even avowed meat eaters will happily tuck into this vegetarian soup. It's thick and hearty with chunks of sweet potato, nubby barley and rich, tomato-y broth.

Ingredients

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

Instructions

  • 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 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.

Nutrition (per serving)

  • Calories
  • 178,
  • Protein
  • 9 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 2 g,
  • Fibre
  • 5 g,

Originally published in the October 2010 issue. Photo by John Cullen. 

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