Barley Lentil Soup

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Tested Till Perfect

Omit the yogurt for a vegan soup - a stellar warm-up on a chilly day.

Servings: 4 to 6

Ingredients:

Nutritional Info
Per each of 6 servings: about -
cal 193
pro 10 g
total fat 3 g
sat. fat trace
carb 32 g
fibre 5 g
chol 1 mg
sodium 544 mg
% RDI: -
calcium 6%
iron 29%
vit A 40%
vit C 12%
folate 83%

Preparation:

In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, thyme, salt and pepper until softened, about 5 minutes.

Add stock, 2 cups (500 mL) water, lentils and barley; bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; reheat.) Stir in chopped parsley.

Topping: Top each serving with yogurt; sprinkle with parsley.



Source

Canadian Living Magazine: March 2005




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