Meatless Vegetarian Lentil-Barley Soup
Ingredients
- 1 lb. (2 c.) lentils, rinsed (remove & discard all black lentils)
- 10 c. water
- 1 (16 oz.) can tomatoes, cut up
- 1 c. med. barley
- 2 c. coarsely chopped onion
- 2 c. celery with leaves, diced
- 2 c. carrots, diced
- 1/3 c. oil (Crisco, etc.)
- 2 tbsp. chopped parsley
- 1 tbsp. salt, or to taste & 1/2 tsp. pepper OR 1 or 2 env. vegetable seasoning
- 1 env. dry onion soup mix (optional)
- 2 pkg. (10 oz. each) frozen chopped spinach, partially thawed OR 1 lg. can spinach, including liquid
Directions
Place all ingredients except spinach in 6-quart Dutch oven or stock pot. Stir and cook over moderate heat. Bring to a slow boil, stirring occasionally; reduce heat. Let vegetables simmer for about 50 minutes or until lentils and barley are crisp-tender. Add spinach; cook 10 minutes longer or until lentils and barley are tender. Add a little hot water only if needed (if too thick). Serve hot or transfer cooked soup to 5-quart crock pot and leave setting on "low" until ready to serve. Freeze leftovers for another meal. Meat Version: Brown 1/2 pound ground beef; drain all fat and use slotted spoon to add beef to soup for last 15 minutes of cooking.