Sunday, April 10, 2011

Cooking Light Lentil-Barley Soup



2 teaspoons canola oil

3 cups organic chicken broth
1 1/2 C Guiness stout
1 small can of mushrooms drained

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

1/8 teaspoon salt


1. Heat oil in a Dutch oven over medium-high heat. vegetables to the pan; sauté 2 minutes. Add broth, , and beer; bring to a boil. Add spice 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.

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