- Prep Time
- 10 mins
- Total Time
- 50 mins
- 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
Directions
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 190
- Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 7 g
- Protein:
- 10 g
- Sodium:
- 640 mg
