Lentil Barley Soup
Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 2 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.
Optionally, puree 2 cups broth mixture and return to pan. Stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.