Janice’s Barley Lentil Soup

1 Tbsp (15 ml) vegetable oil (I use olive oil)
1 onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
1 stalk celery, chopped
1 tsp (5 ml) dried thyme
1/4 tsp (1 ml) each salt and pepper
4 cups (1 L) vegetable stock
1 cup (250 ml) brown or green lentils
1/4 cup (50 ml) pot barley
1/4 cup (50 ml) chopped fresh parsley

Directions:
1. In a large saucepan, heat oil over medium heat; fry onion, garlic, carrots, celery, thyme, salt and pepper until softened, about 5 minutes.
2. Add vegetable stock, 2 cups (500 mL) water, lentils, and barley;
3. Bring to a boil.
4. Reduce heat, cover, and simmer until barley and lentils are tender, about 40 minutes.
5. Stir in the chopped parsley and serve.

Bible Text: Proverbs 3:5, 6.
“Trust in the Lord with all your heart, and do not rely on your own insight. In all your ways acknowledge him, and he will make straight your paths.”