Lentil, Barley And Sweet Potato Soup - cooking recipe

Ingredients

1 tablespoon canola oil
2 stalks celery, minced
1 onion, chopped
2 garlic cloves, minced
1 sweet potato, peeled and diced, about 14 oz (425 g)
1/2 cup pearl barley
2 teaspoons dried oregano leaves
dried basil leaves
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
6 cups reduced-sodium vegetable broth or 6 cups chicken broth, divided
540 ml lentils, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.