Vegetarian Lentil Barley Soup

Photo by:

Vegetarian Lentil Barley Soup

Food Ingredients:
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)

Recipe preparation:
1 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.

Recipe source: Foodista recipe