Ingredients

• 1 cup of pearl barley, rinsed
• 1 onion, diced
• 2 carrot(s), diced
• 2 stalks of celery, diced
• 2 leek(s), sliced (white and light green parts only)
• 3 cloves of garlic, minced
• 1 turnip(s), peeled and diced
• 1 parsnip, peeled and diced
• 8 cups of Vegetable oil
• 1 cup of lentils
• 1 bay leaf(s)
• 1 teaspoon of thyme
• salt and pepper, to taste
• parsley, chopped for garnish (optional)

Instructions

1. Rinse the pearl barley under cold water and add it to the slow cooker.

2. Add the diced onion, carrots, celery, leeks, garlic, turnip, and parsnip to the slow cooker.

3. Pour the vegetable broth over the vegetables and barley in the slow cooker.

4. Add the rinsed lentils, bay leaf, dried thyme, salt, and pepper. Stir well to combine.

5. Cover the slow cooker and cook on low heat for 6-8 hours or until the vegetables and barley are tender.

6. Before serving, taste the soup and adjust the seasoning if needed. Remove the bay leaf.

7. Ladle the soup into bowls and garnish with chopped fresh parsley.