Lentil-Barley Soup

Yield: 4 servings (serving size: about 1 1/3 cups)

Ingredients

• 2  teaspoons  canola oil
• 1  cup  sliced leek
• 3  cups  organic vegetable broth
• 1  cup  water
• 3/4  cup  beer
• 1  cup  chopped carrot
• 1  cup  chopped celery
• 1/2  cup  chopped parsnip
• 1/4  cup  chopped celery leaves
• 1/4  cup  chopped fresh dill
• 1/4  cup  uncooked pearl barley
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  dried thyme
• 2  bay leaves
• 1/2  cup  dried lentils
• 1/4  teaspoon  salt

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.

2. Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.