Crock Pot Lentil Barley Soup

As we embark on what appears to be a wet winter season, there is nothing more comforting than a hot and hearty soup. Even better, a soup that is simply prepared in a slow-cooker, aka crock pot, allowing for time to sit in front of a warm fire. This particular soup comes together quickly with mostly pantry staples. In addition, the number of micronutrients, vitamins and minerals which are the building blocks for good health, provide an exceptionally nutritious meal. Oh, by the way, it also includes both fiber (barley) and protein (lentils) which are crucial to a vegan lifestyle. Enjoy…

Ingredients

1 cup green lentils, rinsed and picked over

3/4 cup pearl barley, rinsed

1 large onion, chopped

2 carrots, chopped

1 leek, sliced and rinsed well

2 cloves garlic, peeled and smashed

2 small yams, peeled and cut into 1/2-inch pieces

1 cup diced tomatoes

1 tablespoon tomato paste

8 cups vegetable broth

1 tsp. salt

1/2 tsp. paprika

1/2 tsp. cumin

black pepper to taste

Directions

1.     Sauté onion, leek, and carrots in olive oil until tender, over medium heat for 5 minutes, then lower heat and cover. Continue to cook for another 10 minutes.  Add garlic cloves for last 2 minutes of cooking.

2.    Meanwhile, add lentils, barley, tomatoes, broth and remaining ingredients to crock pot and turn on high.

3.    When onion mixture is done add to crock pot and cook on high for 6 hours. After 6 hours turn the crock pot to low and cook for another 2 hours. If too thick add more water or broth, and adjust taste with extra salt and pepper if needed.

4.    If a creamier soup is desired, remove 2 -3 cups and puree in blender, then stir mixture back into the soup.

5.    Sprinkle with vegan parmesan cheese and parsley if desired.

Serves 8