Lentil, Barley And Sweet Potato Soup

• 1 tablespoon canola oil
• 2 stalks celery, minced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 sweet potato, peeled and diced, about 14 oz (425 g)
• 1/2 cup pearl barley
• 2 teaspoons dried oregano leaves
• dried basil leaves
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 6 cups reduced-sodium vegetable broth or 6 cups chicken broth, divided
• 540 ml lentils, drained and rinsed
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.

canola oil, stalks celery, onion, garlic, sweet potato, pearl barley, oregano, basil, tomato paste, balsamic vinegar, vegetable broth, flatleaf

Taken from www.food.com/recipe/lentil-barley-and-sweet-potato-soup-438734 (may not work)