Lentil Barley Sweet Potato Soup

Lentils and sweet potato go so well together. Adding barley and yogurt fully complements the protein for a rich satisfying meal.

2 carrots, diced 1/4 inch

4 sticks celery, diced, 1/4 inch

1 sweet Vidalia onion, diced, 1/4 inch

4 cloves garlic, minced

1 Tbsp fresh rosemary, minced

1 cup Green French lentils

1/4 cup pearl barley

1 quart beef broth

2 cups water

1/4 tsp coriander powder

1/4 tsp cumin powder

1 lb sweet potato, peeled , cubed 1/2-inch

4 oz kale leaves, stemmed and chopped

Sauté the carrot, onion and celery in a dash of olive oil in a large soup pot.

Cook for about 5 minutes, until the veggies are softened. Season with salt and pepper to taste. Add the garlic and rosemary and cook another 2-3 minutes.

Add the lentils, barley, broth and water and bring to a gentle boil. Season with coriander and cumin. Reduce heat to a simmer, stir, cover and cook for about 15-20 minutes.

Massage the kale in a dash of olive oil with your fingers for about 2-3 minutes to soften the leaves. Add the sweet potato and kale to the soup and cook another 10-15 minutes, until the sweet potato is just tender.

Check seasoning for salt and pepper and adjust as needed. Serve in bowls with a dollop of plain Greek yogurt, or sour cream, as desired.

Serves 6-8.

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