Meatless Vegetarian Lentil Barley Soup Recipe

• 1 pound (2 c.) lentils, rinsed (remove & throw away all black lentils)
• 10 c. water
• 1 (16 ounce.) can tomatoes, cut up
• 1 c. med. barley
• 2 c. coarsely minced onion
• 2 c. celery with leaves, diced
• 2 c. carrots, diced
• 1/3 c. oil (Crisco, etc.)
• 2 tbsp. minced parsley
• 1 tbsp. salt, or possibly to taste & 1/2 teaspoon pepper Or possibly 1 or possibly 2 env. vegetable seasoning
• 1 env. dry onion soup mix (optional)
• 2 pkg. (10 ounce. each) frzn minced spinach, partially thawed Or possibly 1 lg. can spinach, including liquid

1. Place all ingredients except spinach in 6-qt Dutch oven or possibly stock pot.
2. Stir and cook over moderate heat.
3. Bring to a slow boil, stirring occasionally; reduce heat.
4. Let vegetables simmer for about 50 min or possibly till lentils and barley are crisp-tender.
5. Add in spinach; cook 10 min longer or possibly till lentils and barley are tender.
6. Add in a little warm water only if needed (if too thick).
7. Serve warm or possibly transfer cooked soup to 5-qt crock pot and leave setting on "low" till ready to serve.
8. Freeze leftovers for another meal.
9. Meat Version: Brown 1/2 lb.
10. grnd beef; drain all fat and use slotted spoon to add in beef to soup for last 15 min of cooking.

lentils, water, tomatoes, barley, onion, celery, carrots, oil, parsley, salt, onion soup, spinach

Taken from cookeatshare.com/recipes/meatless-vegetarian-lentil-barley-soup-54733 (may not work)