Barley Lentil Soup



1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
1 stalk celery, chopped
1 tsp dried thyme
1/4 tsp each salt and pepper
4 cups vegetable stock
1 cup brown or green lentils
1/4 cup pot barley
1/4 cup chopped fresh parsley

Topping:
1/4 cup low-fat plain yogurt
1 tbsp minced fresh parsley

1. In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, thyme, salt and pepper until softened, about 5 minutes.
2. Add stock, 2 cups 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.

serves 4-6

By The Canadian Living Test Kitchen