Autumn red lentil soup

Ingredients

• 1 cup (250 mL) red lentils, rinsed
• ¼ cup (50 mL) pot barley
• 5 cups (1.25 L) low-sodium beef broth
• 250 g (½ lb.) lean ground beef
• ½ cup (125 mL) chopped onion
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup (250 mL) corn, canned or frozen
• 2 cloves garlic, minced
• 1 can (796 mL/28 oz.) diced tomatoes with juice
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) freshly ground black pepper
• 1 bay leaf

Instructions

1. In a large stockpot, combine lentils, barley, and beef broth.
2. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. In a non-stick skillet, sauté beef and onion over medium-high heat, until beef is no longer pink, or for about 5 minutes.
3. Add beef mixture to stockpot along with carrots, celery, corn, garlic, tomatoes, salt, pepper, and bay leaf; return to boil.
4. Reduce heat and simmer, covered, for 20 to 30 minutes, or until vegetables are tender, stirring occasionally.
5. Remove bay leaf before serving.