Lentil, Barley and Sweet Potato Soup
(Today's Parent Oct. 2010)
1 tbsp oil
2 stalks celery, chopped
3 cloves garlic, minced
1 sweet potato, peeled and diced (or 2 small)
1/2 cup pearl barley
2 tsp dried oregano
2 tsp dried basil
3 tbsp tomato paste (or a few spoonfuls of leftover home made tomato sauce)
2 tbsp balsamic vinegar
6 cups of vegetable stock (divided)
540 ml can lentils, drained and rinsed
2 tbsp chopped fresh flat-leaf parsley or cilantro
1. Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened.
2. Add sweet potato, barley, oregano and basil, and stir to coat well.
3. Add tomato paste and vinegar, stir to combine.
4. Add 5 cups of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender.
5. Stir in remaining broth, plus lentils and parsley; book 5 minutes more, or until the soup is heated through.
We always have this soup with Cheddar Cornbread Tops
(adapted from Today's Parent Oct. 2010)
1 cup flour
1/2 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup soy milk (or any milk you use)
1 egg (or egg replacer to make it vegan)
2 tbsp oil
2/3 cup cheddar, shredded
(you can add diced hot peppers or a tbsp of paprika)
1. Preheat oven to 400F
2. In a large bowl, whisk together flour, cornmeal, baking powder and salt.
3. In another bowl, whisk together milk, egg and butter. Pour over flour mixture and stir to combine. Stir in cheese until evenly combined.
4. Drop dough in 8 mounds onto a parchment-lined baking sheet
5. Bake for about 12 minutes or until firm to the touch.
