Barley Lentil Soup
Whole grains, combined with high-protein lentils make for a delicious and healthy soup perfect for those cold winter nights!
- 1 tbsp (15 ml) canola oil
- 1 (1) large onion, thinly sliced
- 1 (1) large garlic clove, minced
- 1/3 cup (75 ml) pearl barley
- 6 cup (1.5 L) sodium-reduced chicken or beef stock
- 1-19 oz (540 g) can lentils, drained and rinsed
- 2 cup (500 ml) chopped fresh spinach, packed
- 2 (2) medium tomatoes, chopped
- to taste pepper
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.
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