Lentil Barley Soup

Ingredients

• 1 cup lentils, rinsed
• 2 stalks celery, sliced
• 1/2 cup hulled barley or pearl barley
• 1/2 teaspoon oregano
• 6 cups water or vegetable stock
• 1/2 teaspoon ground cumin
• 1 onion, chopped
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced or crushed
• 1/8-1/4 teaspoon red pepper flakes
• 2 carrots, sliced
• 1/2 teaspoon salt (optional)
• 2-4 cups fresh spinach (optional)

Directions

1. 1

   Place all ingredients except salt into a large pot and bring to a simmer.

2. 2

   Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.

3. 3

   Add salt to taste and spinach, if desired.

4. 4

   Cook briefly until spinach is wilted but still bright green.

5. 5

   This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.

6. 6

   To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.

7. 7

   Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.

8. 8

   Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.

9. 9

   Cook briefly until spinach is wilted but still bright green.