Greek Lentil Soup

A tasty soup for not alot of $$$. Makes a large potful and can be made with vegetable broth for a meatless dinner. You can stretch it even further by serving over couscous or rice.

• Ready In: 1 hr 45 mins
• Serves: 8-10

Ingredients

• 2  tablespoons olive oil
• 2  cups  diced onions
• 1⁄2 cup  chopped celery
• 2  tablespoons minced garlic cloves
• 8  cups water
• 3 1⁄2 cups beef broth
• 1  lb dried lentils, sorted & rinsed
• 1⁄2 cup pearl barley
• 1 (16 ounce) can diced tomatoes
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon dried mint, crumbled
• 1⁄2 teaspoon dried oregano, crumbled
• 1 (10 ounce) package frozen spinach
• 8  ounces  Greek yogurt

Directions

1. In large stockpot, heat oil, and saute onions, garlic & celery till tender over medium heat.
2. Add the water, broth, lentils, and barley. Bring to a boil over high heat. Turn heat down to low. Cover & simmer one hour, or till lentils & barley are tender.
3. Add the tomatoes and spices to the soup. Bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 5 minutes.
4. Add the spinach and break up the frozen chunk, simmer uncovered 5 to 7 minutes, or till the spinach is heated through.
5. Ladle soup into bowls, garnish with a spoonful of yogurt. Serve right away.