Lentil Barley Soup
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 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)
Directions
- Place all ingredients except salt into a large pot and bring to a simmer.
- Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
- Add salt to taste and spinach, if desired.
- Cook briefly until spinach is wilted but still bright green.
- 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.
- To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
- 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.
- 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.
- Cook briefly until spinach is wilted but still bright green.
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