Spiced Red Lentil, Barley and Vegetable Soup

There are times when you don't plan ahead for dinner and you have to make do with staples, unless you want to run out to the grocery store, but that is not always a viable or preferred option. This is one such soup that I put together one afternoon employing the use of odds and ends of produce and basics that I usually always have on hand. The addition of barley and coconut milk add a silky texture to this earthy soup packed full of plenty of root vegetables and robust tomatoes. Feel free to use whatever vegetables on hand to include in the soup, such as bell peppers, parsnips, green beans, corn and potato, to name just a few. The soup is best with about 3 - 4 cups of vegetables. Yes, the weather has turned cool again, but I do enjoy...

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Posted in: International Recipes