Ingredients
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1 tablespoon vegetable oil
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1 onion, coarsely chopped
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2 garlic cloves, minced
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1 stalk celery, chopped
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1 teaspoon dried thyme
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1/4 teaspoon dried marjoram
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1/4 teaspoon pepper
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salt
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4 cups vegetable stock
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2 cups water
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1 cup brown lentils or 1 cup green lentil
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1/4 cup barley
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1/4 cup fresh parsley, chopped
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1/4 cup nonfat plain yogurt or 1/4 cup low-fat plain yogurt
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1 large carrot, chopped
Instructions
- In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
- Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
- Stir in chopped parsley before serving.
- To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.