Lentil Barley Soup

• 1 cup lentils, rinsed
• 2 stalks celery, sliced
• 1/2 cup hulled barley or 1/2 cup pearl barley
• 1/2 teaspoon oregano
• 6 cups water or 6 cups vegetable stock
• 1/2 teaspoon ground cumin
• 1 onion, chopped
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced or crushed
• 1/8 - 1/4 teaspoon red pepper flakes
• 2 carrots, sliced
• 1/2 teaspoon salt (optional)
• 2 -4 cups fresh spinach (optional)

1. Place all ingredients except salt into a large pot and bring to a simmer.
2. Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
3. Add salt to taste and spinach, if desired.
4. Cook briefly until spinach is wilted but still bright green.
5. This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
6. To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
7. Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
8. Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
9. Cook briefly until spinach is wilted but still bright green.

lentils, stalks celery, hulled barley, oregano, water, ground cumin, onion, black pepper, garlic, red pepper, carrots, salt

Taken from www.food.com/recipe/lentil-barley-soup-348278 (may not work)