2-3 cloves of finely chopped
garlic.
1 cup chopped onion
2 medium carrots, peeled and chopped.
1 stalk celery chopped.
7 cups fat-free chicken broth.
1 ½ cups sliced button mushrooms.
1 cup gem lentils.
½ cup pearl barley
1 tablespoon tomato paste
1 ½ teaspoons dried thyme
1 teaspoon curry powder
1 bay leaf
1 tablespoon chopped parsley
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon ground black pepper
Instructions
1. Heat oil in a saucepan and sauté onion and
garlic for 4 minutes. Add carrots and celery and sauté for 3
minutes more stirring occasionally.
2. Mix in 6 cups of broth, mushrooms, lentils, barley, tomato
paste, thyme, curry powder and bay leaf. Bring to the boil.
3. Reduce heat and simmer for 60-70 minutes or until lentils and
barley are tender.
4. Blend in remaining broth, lemon juice, Worcestershire sauce,
salt and pepper.
5. Remove bay leaf and serve. Makes 8 servings.
