By Irene Hayton

  • 1 tablespoon (15 ml) coconut oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups (1 l) filtered water
  • 4 cups (1 l) chicken or vegetable broth
  • ¾ cup (175 ml) pot barley, rinsed and drained
  • 1 bay leaf
  • ½ teaspoon (2 ml) unprocessed sea salt
  • 1 pound (500 g) boneless lamb, cut in bite-size pieces (about ½ inch cubes)
  • 2 cups (500 ml) rutabaga, cut in bite-size pieces (about ½ inch cubes)

Heat a large saucepan over medium-low heat. Add the onion, carrots, celery, and garlic and sauté until the onions are tender, about 5 minutes. Add the water, broth, barley, bay leaf, and sea salt. Bring to a boil, reduce the heat to low, cover and simmer for 25 minutes. Add the lamb and rutabaga and simmer for another 35 minutes, until barley is tender. Remove the bay leaf before serving. Makes 8 servings.