Barley and Lentil Soup

This is one of my favourite comfort soups on a cold winter night.

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Ingredients

Recipe serves 6 - 8

• 2 tbsp olive oil

• 2 cups pearled barley

• 10 - 12 cups water

• 1 tbsp tomato paste

• 1 tbsp homemade pesto

• 1 leek, chopped

• 3 garlic cloves, chopped

• seasonings - 3 tsp salt, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, ground black pepper to taste

• herbs - 4 sprigs fresh thyme, 2 dry bay leaves

• 3 celery stalks, chopped

• 2 carrots, chopped

• 1/2 green zucchini, chopped

• 2 cups ready to cook sprouted lentils

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Preparation

In a large sauce pot, heat olive oil on medium heat.

Add barley, leek, and garlic.

Sauté for a couple of minutes, until barley is toasted.

Add tomato paste, pesto, water, seasonings, and herbs.

When the barley has reached a boil, reduce heat to low and let cook for 45 minutes. Stir often. At this point, the barley should have tripled in size.

Add celery, carrots, zucchini, and lentils. Continue cooking for 20 minutes, or until the lentils are tender. At this point, remove the thyme sprigs and bay leaves. I like my barley soup a thick consistency, you may add more water if you prefer it more soupy.

Taste and add more salt, if necessary. Drizzle with fresh olive oil.

ENJOY!