“I first made this soup when Mom was sick and I was 6 1/2 years old,” says Lahav. “I told Mom to ‘lay down and rest, I’ll make lunch.’  I convinced her I could do it. I made this soup, and she felt better that night.“ Sometimes Lahav adds cut-up skinless, boneless chicken breast slices. He always has this with multigrain bread with gouda and mozzarella melted on top, followed by mixed berries and kiwi. –Lahav Ardi, age 9, Utah

Makes 8 servings

 Ingredients:

 6 cups vegetable broth, plus more if needed

1 cup assorted lentils (red and green)

1/3 cup barley

½ onion, peeled andfinely chopped

¼ cup finely chopped celery

4 small red potatoes, cut into ½-inch cubes

6 carrots or 12 baby carrots, peeled and thinly sliced

1 cup fresh or frozen peas

1 cup fresh or frozen corn

1 cup sliced white mushrooms

1/2 teaspoon parsley

1/2 teaspoon oregano

½ teaspoon basil

½ teaspoon cilantro

½ teaspoon sage

Salt and pepper

Preparation:

1. In a large stock or soup pot over moderate heat, combine the vegetable broth, lentils, barley, onion, celery, potatoes, carrots, peas, corn, mushrooms, parsley, oregano, basil, cilantro, and sage. Bring to a boil, then lower the heat and gently simmer, stirring occasionally, until the lentils and potatoes are fully cooked, about 45 minutes. Serve hot.

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