Barley and Vegetable Soup with Lentils

Barley is a heat-generating grain, which makes it great for a cold day.  Lucky for us, spring is here and we'll soon all be out barbequing!  Barley contains about 10 to 15% protein along with niacin, folic acid, magnesium, calcium, iron, phosphorus and potassium.  The lentils add some extra protein, and as always, the vegetables bring their extra nutrients.  As you can see, there are lots of reasons to try this soup!

Barley and Vegetable Soup with Lentils

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 organic celery stalks, chopped
3 organic carrots, chopped
6 cups water
1 cup barley
1 cup dry lentils
1 cup fresh parsley, chopped
1/2 tsp sea salt
3 cups organic kale, chopped with hard stems removed

Heat the olive oil on low to medium heat.  Add the onion and garlic and cook for about five minutes.  Add the celery and carrots and continue to cook for another ten minutes.  Add water, barley, lentils, parsley and sea salt.  Bring to a boil, reduce heat and simmer for 1 1/2 hours.  Add the kale and cook for another ten minutes.  Serve!