1. In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes. 2. Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. 3. Stir in chopped parsley before serving. 4. To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
