This hearty recipe can be meat based or vegan. It is a great option for cooking a large pot, then freezing individual portions for lunches or a quick dinner solution.
- 2 Tbsp olive oil (extra virgin)
- 4 medium carrots (diced)
- 2 medium leeks (with 3 inches of green left on, diced)
- 2 stalks celery (diced)
- 2 medium zucchini (diced)
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 cup dried lentils (rinsed)
- ½ cup barley (rinsed)
- 1 tsp dried thyme (double the amount if using fresh herbs)
- 6-8 cups chicken or vegetable broth (organic is preferable)
- 2 cups diced tomatoes
- 1 cup chopped fresh basil leaves
- salt and pepper to taste
- ½ cup chopped parsley
- Heat olive oil in a large heavy pot and add carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat, stirring occasionally, for about 10 minutes until vegetables have softened. Add lentils, barley, thyme, and 6 cups broth. Bring to a boil and reduce heat to a simmer. Cook uncovered about 30 minutes, stirring often. Add remaining 2 cups of broth as needed if dry. Add tomatoes, basil, salt and pepper to taste and cook 10 more minutes. Stir in parsley and serve.
Original recipe by Dysglycemia Diet
