2 tsp olive oil 10 ml
1 carrot, peeled and diced 1
1 stalk celery, diced 1
1/2 onion, diced 1/2
2 cups low-sodium chicken stock 500 ml
1/2 cup pearly barley, rinsed 125 ml
1 cup diced peeled sweet potato 250 ml
1/4 cup dried green lentils, rinsed 50 ml

1. In a medium saucepan, heat oil over medium-high heat. Add carrot, celery and onion and cook, stirring occasionally, until carrots are tender, about 5 minutes.
2. Add stock and barley and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Add sweet potato and lentils. Simmer until barley, lentils and sweet potato are very tender, about 25 minutes. Let cool.
3. Transfer to blender and puree on high speed until smooth.