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Prep Time
10 min
Total Time
50
Serves
4

Ingredients

1 tsp
vegetable oil
5 mL
½
onion, finely chopped
1
carrot, finely chopped
1 stalk
celery, finely chopped
2 sprigs
fresh thyme
1
bay leaf
½ cup
pearl barley
125 mL
1 carton
sodium-reduced chicken broth
900 mL
1
sweet potato, peeled and cubed
¼ cup
dry lentils
60 mL

Method

Step 1
In a saucepan, heat the oil over medium-high heat. Saute the onion, carrot and celery until the onion is translucent, about 5 min. Stir in the thyme, bay leaf and barley, and cook 1 min.
Step 2
Stir in the broth and bring to a simmer for 15 min. Remove the thyme. Let the broth cool completely. Add the sweet potato and lentils. NOTE: You can transfer to a container or resealable plastic bag to freeze for later use at this point.
Step 3
Cook over medium heat, covered, until the sweet potato and lentils are tender, about 20 min. Garnish with fresh chopped parsley and shaved Parmesan, if desired.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
190
Fat:
2 g
Saturated Fat:
0.2 g
Carbs:
34 g
Fibre:
7 g
Protein:
10 g
Sodium:
640 mg