Spinach, barley, and lentil soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 28-oz can tomatoes | |
| 1 | quart | Water or chicken stock |
| 1 | Pkg frozen chopped spinach | |
| ½ | cup | Lentils |
| ½ | cup | Barley |
| Minced garlic to taste | ||
| Fresh lemon juice to taste | ||
| Salt & pepper to taste | ||
Directions
Place all ingredients except garlic, lemon juice, and salt/pepper in a soup pot, bring to a boil, reduce heat, then simmer for 30 to 45 minutes, until lentils and barley are tender. Stir occasionally, and break up the tomatoes somewhat as they cook. Serve with garlic, lemon juice, and salt/pepper on the side, OR add these ingredients to taste to the soup near the end of the cooking time.
Serve with crusty, dense, dark breads and a chilled salad for a complete meal.
Submitted By RICHARD DOUVILLE On 08-31-95
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