Autumn Red Lentil Soup


1 cup dry Inari red split lentils, rinsed and drained

¼ cup dried Inari pot barley

5 cups beef broth

260 g lean ground beef

½ cup onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 cup corn, canned or frozen

2 cloves garlic, minced

28 oz can tomatoes, chopped with juice

½ tsp salt

½ tsp pepper

1 bay leaf



Combine lentils, barley and beef broth in a large stock pot. Bring mixture to a boil, reduce heat and simmer covered for 30 minutes.  In a non-stick skillet, sauté beef and onions over medium-high heat, breaking up with spoon until beef is no longer pink, about five minutes.  Add to stockpot along with the remaining ingredients. Bring to a boil, reduce heat and simmer covered 20 to 30 minutes, or until vegetables are tender, stirring occasionally.  Remove bay leaf before serving.