Heat oil in heavy soup pot (4- to 6-quart capacity) over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth and bring to a simmer. Reduce heat to low. Skim off any froth. Cover and simmer for 20 minutes.Advertisement
Add carrots and parsnips. Cover and simmer until the barley and vegetables are just tender, 15 to 20 minutes. Add turkey and simmer until heated through, 3 to 4 minutes more. Add dill, lemon juice and pepper. Taste and add salt, if needed. Serve hot.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
1 starch, 1 vegetable, 1 lean meat