Lentil and Barley Soup

An incredible soup spiced with cumin and tomato that is a meal in itself.

Serves:  8, freezes well

Prep Time: 15 min

Cooking Time: 45 min

Total: 60 min

Thanks e for this recipe!

Ingredients

1-2 tbsp. oil
1 large onion, chopped
3 cloves of garlic, minced
1 carrot, chopped
1 cup dried lentils, rinsed
1/2 cup pot barley, rinsed
2 stalks of celery, sliced
1/2 butternut, cut into small chunks
1 cup parsley, chopped
2 cups fresh spinach (optional)
1 tin diced tomatoes, with juice
4 cups vegetable broth
1 tbsp. brown sugar
2-3 tsp. cumin
1 tsp. cayenne pepper
salt and pepper

Directions

1. Heat oil in large pot and add onions, garlic and carrots.  Saute until onions are translucent.
2. Add the rest of the ingredients except for parsley and spinach, and stir to combine.
3. Cover and boil for 45 minutes, stirring occasionally.  If needed, add more water to soup, as legumes will soak up liquid as they cook.
4. When barley and lentils are soft, add parsley and spinach and mix. Cook for 3 more minutes. Taste and adjust if necessary.
5. Serve immediately with a side of warm bread or pita.

Adapted from sunshinerecipes.com