Barley Lentil Soup
Ingredients:
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1 tbsp (15 mL) canola oil
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1 (1 ) large onion, thinly sliced
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1 (1 ) large garlic clove, minced
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1/3 cup (75 mL) pearl barley
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6 cup (1.5 L) sodium-reduced chicken or beef stock
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1-19 oz (1-540 mL) can lentils, drained and rinsed
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2 cup (500 mL) chopped fresh spinach, packed
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2 (2 ) medium tomatoes, chopped
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to taste (to taste ) pepper
Preparation:
Pour canola oil into a large saucepan and place over medium-high heat. Add onion and garlic and sauté for 4-5 minutes until onion softens.
Stir in barley and stock. Bring to a boil. Reduce heat and simmer for 25-30 minutes or until barley is cooked.
Stir in remaining ingredients and heat through, about 5 minutes.
Additional Information:
To make a sodium-reduced stock, combine 1 ½ tbsp of soup powder with 6 cups of boiling water.