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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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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. 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.
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