Lentil Soup With Barley

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a quick dinner you eat in just under an hour.

 

Lentil Soup With Barley

 

1 28 oz. can tomatoes 1 quart water or veggie stock 1 pkg. frozen chopped

spinach

1/2 c. lentils 1/2 c. barley minced garlic to taste fresh lemon juice to taste

salt & pepper to taste

 

Place all ingredients except garlic, lemon juice, and salt and 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 and pepper on

the side, or add these ingredients to taste to the soup near the end of the

cooking time. serves 4 to 6.

 

 

 

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