Scottish Red Lentil (And Barley) Soup

I am a vegetable forward eater. I’m also a step mom cooking for 4; 1 meat loving partner and 2 picky, but also trying, tweens. I enjoy being in the kitchen with a glass of cooking wine and good music or audiobook. However, most often I find myself in need of quick & easy recipes for our busy days.

1 ⅓ cups (9 oz) red lentils, rinsed

8 to 10 cups (about 2 liters) of water or beef stock (less water/stock for a thicker soup)

(beef bone, optional if using beef or vegetable stock)

⅓ cup (2 oz) pearl barley, rinsed (optional; omit for gluten free diet)

2 tbsp olive oil

1 large onion, diced

2 carrots, sliced

1 celery stalk, with leaves, sliced

1 small rutabaga (in US) or swede/turnip (in UK), diced into small cubes

Kosher or sea salt

(beef bouillon may also be added)

black pepper, freshly ground

Directions at christinascucina.com

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