Sweet Potato Barley Soup
In a saucepan, heat the oil over medium-high heat. Cook the onion, carrot and celery until the onion is translucent, about 5 min. Stir in the thyme, bay leaf and barley, and cook 1 min.
Stir in the broth and bring to a simmer for 15 min. Remove the thyme. Let the broth cool completely. Add the sweet potato and lentils and transfer to a container or resealable plastic bag to freeze.
To serve, place soup in a saucepan and heat over medium heat, covered, until the sweet potato and lentils are tender, about 20 min. Garnish with fresh chopped parsley and shaved Parmesan, if desired.