Aunt Rosie's Red Lentil Soup

Yield: 5 servings

Preparation time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Ingredients:

• 1.5 cups red lentils, dry

• 2 tablespoons canola oil

• 1 teaspoon dried rosemary

• ½ teaspoon dried thyme

• ½ teaspoon dried basil

• 1 small onion, chopped

• 1 tablespoon garlic, minced

• 1 bay leaf

• 5 cups water

• ¼ cup pearl barley

• ½ teaspoon salt

• 1 large carrot, chopped

• 2 celery stalks, chopped

• 1 small potato, peeled and diced

• ¼ cup fresh parsley, chopped

• ½ teaspoon black pepper

Directions:

1. Heat oil in a pot over medium heat. Add rosemary, thyme and basil. Temper for 1 minute until fragrant.

2. Add onion, garlic and bay leaf. Turn heat to medium-high. Sauté until onions are translucent, about 5 minutes.

3. Add water, red lentils, barley and salt. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

4. Add carrots, celery, potato, parsley and black pepper. Simmer until vegetables are tender and lentils and barley are cooked through, about 20 minutes more.

5. Portion out soup. Remember to remove bay leaf.

Cooking and serving tips

• Finely chop all the seasonings and spices in a food processor: potato, carrots, onions, garlic, celery.

• Add a dash of pepper to spice it up before serving.