2 tsp. olive oil
2 medium onions, chopped
12 oz. fresh mushrooms, sliced
2 large carrots, sliced
2 T. chopped fresh tarragon, or ½ tsp. dried
7 cups chicken or beef stock
One 14-oz. can crushed tomatoes
1/2 cup lentils
1/2 cup barley Salt and freshly ground pepper to taste

Heat the olive oil in a large nonstick pot over medium heat. Add the onions and sauté until translucent. Add the mushrooms, carrots and tarragon, and continue sautéing, stirring frequently, until the mushrooms are wilted, about 15 minutes.

Add the stock, tomatoes, lentils and barley. Bring to a boil and then lower the heat and simmer, uncovered, until the lentils and barley are soft, about 35 minutes. Adjust the liquids until the soup has the consistency you like, adding more stock if it’s too thick or cooking it longer if it’s too thin. Season with salt and pepper.

Nutrition Information Per Serving (makes 4 servings): Calories: 340 Fat: 3 g Saturated fat: 0 g

This recipe was contributed by Terri W from the Radiant Recovery Community Forum.

Adapted from The Dreaded Broccoli Cookbook: A Good-Natured Guide to Healthful Eating with 100 Recipes