Hearty Lentil Barley Soup

Method:

Fry the onion in some olive oil. After cooking for 2-3 minutes, add the garlic for 30 seconds before adding cumin, oregano, black pepper, and red pepper flakes. Add the vegetable stock, lentils, celery, barley, and carrots. Cover and cook, stirring occasionally, until the lentils and barley are tender, about one hour. Add spinach and cook briefly until spinach is wilted, but still bright green. Season and serve.

Ingredients:

• 1 C lentils, rinsed
• 2 stalks celery, sliced
• 1/2 C hulled or pearled barley
• 1/2 tsp oregano
• 6 C vegetable stock
• 1/2 tsp ground cumin
• 1 onion, chopped
• 1/4 tsp black pepper
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 2 carrots, sliced
• 1/2 tsp salt
• 2-4 C fresh spinach, chopped