Lentil-Barley Soup

Ingredients

• 2  bay leaves 
• 0.8 cup beer 
• 0.5 teaspoon pepper black
• 2 teaspoons canola oil 
• 1 cup carrots chopped
• 1 cup celery chopped
• 0.3 cup celery leaves chopped
• 0.5 cup lentils dried
• 0.3 teaspoon thyme leaves dried
• 0.3 cup optional: dill fresh chopped
• 1 cup leek sliced
• 0.5 cup parsnips chopped
• 0.3 cup pearl barley uncooked
• 0.1 teaspoon salt 
• 3 cups vegetable broth organic
• 1 cup water 

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add leek to pan; saut 2 minutes.
3. Add broth, 1 cup water, and beer; bring to a boil.
4. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.
5. Place 1 1/2 cups broth mixture in a blender.
6. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. 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.