Ingredients

1 lb. (2 C.) lentils, rinsed
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

Cooking Instructions

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.
 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)