Recipe
Barley and Lentil Soup
Ingredients
- 3 carrots
- 1 onion
- 3 garlic cloves
- 4 cups spinach
- ¾ cup barley
- 1 Tbsp oil
- 1 tsp paprika
- ½ tsp cayenne pepper
- 6 cup water
- 4 cups chicken or vegetable broth
- 1 cup dried lentils
- 1 can diced tomatoes
- 1 tsp salt
- ¼ tsp black pepper
Directions
- Rinse, peel, and dice carrots and onions. Peel and mince garlic. Rinse and chop spinach.
- In a colander, rinse barley with cold water.
- In a large pot, add oil. Heat over medium-high heat. Add carrots and onions. Cook until slightly soft, about 5 minutes.
- Add garlic, paprika, and cayenne pepper to the pot. Stir and cook for 30 seconds.
- Add barley, water, and broth to the pot. Bring to a boil. Reduce heat to low. Partially cover with a lid and simmer for 15 minutes.
- In a colander, rinse lentils with cold water. Add lentils to the pot, along with tomatoes. Cover and simmer for 30 minutes.
- Add spinach to soup and stir. Cover and simmer for 5 more minutes.
- Add salt and pepper and stir.
