Tonight I made Barley & Lentil Soup for dinner with a side of baked garlic bread.  It was yummy!  Cristian had a big serving spoonfull of the soup along with some Qworn Nuggets.  They are like chicken nuggets just made without chicken :)  The Qworn nuggets are also soy free.  He was a pretty happy camper at dinner.

Here is the recipe for tonight's meal.

INGREDIENTS
- 1 TB of oil (Organic Extra Virgin Olive Oil)
- 1 onion, chopped (Organic Yellow)
- 2 Garlic cloves, minced
- 1 large carrot, chopped (Organic)
- 1 celery stalk, chopped (Organic)
- 1 TS dried Thyme
- 1/4 TS dried Marjoram
- 1/4 TS pepper
- Salt (Sea Salt)
- 1/4 TS Ground cinnamon
- 2 cups of water
- 4 cups of vegetable stock (365 Organic)
- 1 cup of green lentils (Arrowhead Mills Organic)
- 1/4 cup of barley (Bob'ss Red Mill Pearl Barley)
- 1/4 cup fresh parsley, chopped

Optional:
Top with 1/4 cup of nonfat plain yogurt or low fat yogurt

METHOD
1. Heat oil in a large pan or pot over medium heat.
2. Sauté onion, garlic, celery, pepper, carrot, thyme, and marjoram until onion is soft and translucent. This takes about 5 minutes.
3. Add vegetable stock, water, salt, cinnamon, lentils, and barley to the pot and bring to a boil.
4. Reduce heat, cover, and simmer until Barley and Lentils are tender, about 40 - 45 minutes.
5. Stir in chopped parsley before serving.
6. Top each serving with a dollop of yogurt (optional).

Nutritional Information - 6 Servings
Whole Meal/Per Serving
Calories: 940 / 156.6
Total Fat: 5g / 83g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 2464mg / 410.6mg
Total Carbs: 67g / 11.2g
Sugar: 1g
Fiber: 36g / 6g