October has arrived, and in my book, that means we are securely into soup weather.
I like to make a big pot of soup on the weekends and then bring it to work for lunch during the week. If I’m really ahead of the game, I’ll first make a huge batch of Dr. Andrew Weil’s vegetable stock, freezing a few quarts and setting some aside for the soup I’m about to make. Zippered freezer bags work well to store it, but just beware that the corners may spring leaks when the stock is defrosting.
The lentil barley soup featured below is one of my all-time favorite soups. It’s incredibly flavorful, and takes well to extra handfuls of vegetables being added (I’ve added turnips and beets with great success). Make sure you pull out a large pot to make this one in.
Lentil Barley Soup
3 Tbsp olive oil
1 large onion, 1/4 inch dice
3 cloves fresh garlic, coarsely chopped
2 carrots, chopped
2 stalks celery, chopped
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 (28-oz) can diced tomatoes (peeled+chopped fresh also works)
10 oz fresh baby spinach
1/2 cup dried red lentils
1/2 cup dried green lentils
1/4 cup dried pearl barley
8 cups chicken or vegetable stock, more for thinning
fine sea salt
freshly ground black pepper
– heat oil in large pot on medium heat. Add onion and garlic; cook 3-4 minutes, until shiny and translucent.
– Add carrots, celery, oregano, basil, thyme. Stir + cook 3 minutes.
– Add tomatoes and spinach; stir.
– Add red lentils, green lentils, and barley. Add stock.
– Cover pot and simmer over low heat 45 minutes. Thin with extra stock as needed.
(I like to let it sit overnight so that it really gets a great flavor)
Enjoy! Great as is, or topped with a shredded cheese. For a great finish garnish with a few sprigs of micro thyme or micro celery.