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.
 
 
 "Give us this day our daily bread." (Matthew 6:11)