Thick, delicious vegetarian/vegan soup.

Ingredients

2	tbsp extra virgin olive oil
1/2	onion, chopped
2	celery stalks, chopped
5	carrots, peeled and chopped
1 1/2	cup lentils
1	cup dry barley
1/2	can tomato paste
3	cups water
1	tsp salt
2	tbsp fresh parsley, chopped
1	tsp black pepper
1	tsp thyme

Directions

1. Soak the lentils overnight in a bowl of water.
   
   
2. Heat oil on medium-high in a thick-bottomed pot.
   
   
3. Saute the onion, celery, and carrots for 5 minutes.
   
   
4. Add water, lentils, barley, tomato paste, and spices. Stir well.
   
   
5. Let cook on medium-low, covered, for 2 hours. Stir occasionally.
   
   

Categories

Vegetables, Soup, Slow Cook, Vegetarian, Kosher, Halal

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in manganese High in thiamin Very high in vitamin A