Recipe, Styling, and photography by Faigy Murray

Nothing says classic or cozy winter like a good vegetable soup. I make this one on repeat in the winter. Sometimes I add chicken to it for a meal in a bowl. It freezes amazingly and lasts a few days in the fridge. A great recipe to make at the beginning of the week and have all week.

Yield: 6–8 servings

 

Ingredients:

2 medium carrots

2 small zucchinis

2 stalks celery

1 medium parsnip

1 onion

3 teaspoons oil

¼ cup red lentils

¼ cup barley

Salt to taste

Black pepper to taste

4 cups water

 

Directions:

Peel and dice all vegetables small.

In a soup pot, heat oil.

Add vegetables and sauté for 7–10 minutes, until nice and glassy.

Add lentils and barley and toast for 2 minutes.

Add salt, pepper, and water.

Bring to a boil.

Lower to simmer and cover.

Cook for 1–1½ hours.