January seems a bit of a sober month but it can become a great do-over. It’s called getting back into a routine which can mean a new routine, setting goals and staying on track. It is a great month to explore new recipes, new food and eating more healthy.

I have come across a few articles and listened to CBC with the common theme being “2016 International Year of Pulses, feeding a growing population, while reducing our carbon footprint.” Check out the website www.pulsecanada.com with the variety of  pulses, how healthy they are and lots of excellent recipes.

Spiced Lentil and Barley Soup

The soup has a little bit of heat so if people don’t like it just omit the pepper flakes. If you don’t have dried mushrooms substitute with fresh regular mushrooms or switch to shiitake or portobello for extra flavour. If you don’t like using bouillon powder omit but then you need to add extra amounts of the spices or you can buy organic vegetable broth.

1/2 cup green lentils

1/2 cup pearl barley

1/2 cup red lentils

2 tbsp beef, chicken, or vegetable bouillon powder

1 onion diced

2 cloves garlic minced

2 carrots peeled and chopped

2 cups chopped kale

1 tbsp dried parsley or fresh parsley

1 tsp dried oregano

1 tsp ground turmeric

1 tsp ground cumin

1/2 tsp ground pepper

1 tsp salt

1/2 tsp sugar

1 tsp onion powder

1/2 tsp crushed red pepper flakes

1/2 cup dried wild mushrooms, roughly chopped or 1 cup fresh mushrooms chopped

1 can (28oz) diced tomatoes

3 x 28oz water (use the tomato can to measure)

This is called keeping it really simple. Use a large pot or crock pot. Add everything to the pot including the tomatoes and water.

Bring to a boil and let simmer on low heat for 45 minutes or until the barley and lentils are soft. If using a crock pot set it on the low setting for 6 hours.