Omit the yogurt for a vegan soup - a stellar warm-up on a chilly day.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2005
Ingredients
Topping:
Method
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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 544 mg
- Protein 10 g
- Calories 193.0
- Total fat 3 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 32 g
%RDI
- Iron 29.0
- Folate 83.0
- Calcium 6.0
- Vitamin A 40.0
- Vitamin C 12.0
