Barley Vegetable Soup with Lentils

From vegetarian.about.com

• 2-3 cloves garlic, finely chopped
• 1-2 cups chopped onion
• 1 medium parsnip chopped
• 2 medium carrots, peeled and chopped
• 1 stalk celery, chopped
• 7 cups vegetable broth, divided
• 1 1/2 cups fresh mushrooms, sliced
• 1 cup lentils, rinsed
• 1/2 cup hulled barley (not pearl, light brown color))
• 1 tbsp tomato paste
• 1 1/2 tsp dried thyme
• 1 tsp curry powder
• 1 bay leaf
• 1 tbsp finely chopped Italian parsley
• 2 tbsp fresh lime juice
• 1 tbsp vegetarian Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper

Preparation:

Bring to a boil and then simmer barley in 2 cups vegetable stock for about 30 minutes. Can also cook in pressure cooker for 10 minutes on low.  Barley is not expected to be fully cooked.  Just giving it a head start.

Spray 4-quart saucepan with non-stick cooking spray. Add onion and garlic; sautee 4 minutes, stirring occasionally. Add carrots, parsnip and celery; sautee 3 minutes longer, stirring occasionally.

Mix in 4 cups vegetable broth, mushrooms, lentils, barley (including vegetable broth that wasn't absorbed), tomato paste, thyme, curry powder and bay leaf. Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy.

Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf and serve. Makes 8 servings.

OK to substitute a small amount of umeboshi paste for the tomato paste.

Per serving: 186 calories, 10g protein, 32g carbohydrate, 11g fiber, 4g fat, 1092mg sodium.

Source: https://www.thespruceeats.com/barley-vegetable-soup-with-lentils-3377891