Vegan Lentil-Barley Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 teaspoons canola oil
  • 1 cup sliced leek - white part only
  • 4 cups organic vegetable broth
  • ¾ cup beer
  • 1 cup chopped carrot cut into coins (roughly equivalent to 2 carrots)
  • ½ cup finely diced celery
  • ½ cup chopped parsnip (about 2 small parsnips)
  • ¼ cup pearl barley
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • ½ cup dried lentils
  • ¼ teaspoon salt
  1. Heat oil in a Dutch oven and saute leek for 2 minutes.
  2. Add broth and beer and bring to a boil.
  3. Add all of the remaining ingredients except the lentils and return to a boil. (NOTE: if you are using quick cooking barley, do not add it at this time.)
  4. Cover the pot, reduce heat and simmer for 15-20 minutes or until carrots and parsnip are tender.
  5. Stir in lentils (NOTE: If using quick cooking barley, add it to the pot with the lentils)
  6. Cover and cook 30 minutes or until tender.
  7. Discard bay leaves.
  8. For a thick soup, place 1½ cups of broth mixture in a blender. Be sure to remove the center piece of the lid to allow steam to escape and process until smooth. (For a thinner soup, blend only ¾ - 1 cup.)
  9. Pour blended soup back into the pot, stir in salt and return to a boil.
  10. Cover, reduce heat and simmer for another 10 minutes, stirring occasionally.
Recipe by Passing The Relish at