Lentil-Barley Soup with Brussels Sprouts

This comforting soup combines earthy lentils, hearty barley, and roasted Brussels sprouts for a nourishing, satisfying meal. With vegetables, whole grains, and plant-based protein, it's a delicious way to add more fiber to your day.

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1. Preheat the oven to 425°F. Toss the Brussels sprouts with salt, pepper, and 1 tsp of the olive oil on a small sheet pan.
2. Roast for 15–20 minutes, or until tender.
3. Heat the remaining 1 tsp of olive oil in a small saucepan over medium-high heat. Cook the shallot and carrot for 3–5 minutes, until softened.
4. Stir in the vegetable broth, lentils, barley, Italian seasoning, and salt and pepper. Bring to a boil.
5. Reduce the heat and simmer for 5 minutes.
6. Top the soup with the roasted Brussels sprouts.

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