Yield: 4 servings
Preparation time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Ingredients:
1 ½ cups lentils, dry
3 cups low-sodium vegetable broth
3 cups cold water
1/3 cup pearl barley, dry
2/3 cup cold water
2 tablespoons olive oil
3 large carrots, finely chopped
1 medium red onion, diced
¾ teaspoon salt
Black pepper to taste
2 tablespoons garlic, minced
2 teaspoons cumin
1.5 cups spinach, chopped
2 tablespoons lemon juice
Directions:
1. Heat oil in a large pot over medium heat. Add onions, carrots, salt and pepper. Cook until vegetables begin to brown, about 15 minutes.
2. Add garlic and cumin. Cook for 30 seconds more, stirring constantly.
3. Add lentils, vegetable broth and water. Bring to a boil. Reduce heat, cover and simmer until lentils are tender but not mushy, about 20 to 25 minutes.
4. Combine pearl barley and water in another pot. Bring to a boil. Reduce heat and simmer until cooked, about 20 minutes.
5. Add spinach and pearl barley to soup. Stir to combine. Cover and simmer until spinach is cooked, about 5 minutes.
6. Add lemon juice. Stir to combine.