In a large pot, heat 2 table spoons of olive oil over medium heat. Add the ground turkey and cook breaking into small pieces with the back of a wooden spoon.Once the turkey is cooked through, add the chicken stock, water, lentils and barley. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes.In the meantime, heat 2 table spoons of olive oil in a skillet. Add the leeks, carrots and red pepper and cook stirring occasionally for a couple of minutes, until the veggies start to soften.Transfer the veggies into the soup. Add the garlic powder and salt. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes or until the vegetables are cooked through.
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