Vegetarian Lentil Barley Soup


2 cups lentils, rinsed
10 cups water
16 ounces diced canned tomatoes
1 c. barley
2 c.s onion, coarsely chopped
2 c.s celery with leaves, diced
2 c.s carrots, diced
c. olive oil
2 tbsp.s parsley, chopped
1 tbsp. salt, to taste
2 envelopes vegetable seasoning
1 envelope dry onion soup mix
20 ounces frozen chopped spinach, partially thawed (2 packages)


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.




1.0 servings


Friday, December 10, 2010 - 1:02am


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