Barley Lentil Soup

Ingredients:

• 1 tbsp canola oil
• 1 large onion, thinly sliced
• 1 large garlic clove, minced
• 1/3 cup  pearl barley
• 6 cups sodium-reduced chicken or beef stock
• 1-19 oz can lentils, drained and rinsed
• 2 cup chopped fresh spinach, packed
• 2 medium tomatoes, chopped
• pepper to taste

Directions:

Pour canola oil into a large saucepan and place over medium-high heat. Add onion and garlic and sauté for 4-5 minutes until onion softens.

Stir in barley and stock. Bring to a boil. Reduce heat and simmer for 25-30 minutes or until barley is cooked.

Stir in remaining ingredients and heat through, about 5 minutes.

Recipe courtesy of  Manitoba Canola Growers