Instructions: Heat the oil in a large saucepan over medium high heat. Add the onion and cook, stirring frequently until tender, about 4-5 minutes. Add carrots, garlic, coriander and cook, stirring 1 minute.

Stir in lentils and barley until combined. Add broth and bring to a boil.

Reduce heat, cover and simmer 15 or 20 minutes, or until ingredients are tender.

Place soup, one half at a time in a blender or food processor and process until smooth. Reheat if necessary. Pour soup into individual bowls and garnish with parsley.

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