Lentil Barley Soup with Parsnips

Today I had dental surgery and chewing is a bit of a struggle. After the novocaine wore off and I got my appetite back, I was craving something filling but still easy to eat.  Lentil Barley Soup with Parsnips has over 15 grams of fiber to help satisfy hungry mouths and the lentils, barley, and cooked vegetables are easy to chew.

This soup is perfect for baby too.  Scoop some of the soup with a slotted spoon and mix with cooked pasta (to help absorb any of the additional liquid).  There is no need to worry about the alcohol from the beer as it cooks off while the soup boils.  If you wish to leave out the beer altogether, replace it with 3/4 cup water.

Lentil Barley Soup with Parsnips

Serves 4

2 teaspoons olive oil 

1 cup sliced leek

1 cup chopped carrot 

2 parsnips, chopped

4 cups organic vegetable broth 

3/4 cup beer 

1 teaspoon dried dill

1/4 cup uncooked pearl barley

1/2 teaspoon black pepper 

1/2 teaspoon dried thyme

2 bay leaves

1/2 cup dried lentils

1/8 teaspoon salt 

Heat oil in a Dutch oven over medium-high heat. Add leek, carrots, and parsnips to pan; sauté 2 minutes. Add broth and beer; bring to a boil. Add lentils, dill, pepper, thyme and bay leaves; return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in barley; cover and cook 15 minutes. Discard bay leaves.

Place 1 1/2 cups soup in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add up to 3/4 cup water if needed.  Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.

Baby's portion with cooked elbow macaroni