This is so flavorful, and really healthy!
1 cup Lentils (rinsed well before cooking)
1 Onion, chopped
3 large Carrots, sliced
2/3 cup Pearled Barley (sold where grains are sold)
3 cloves Garlic, chopped
1 tsp Turmeric (a spice)
4 tsp Cumin
2 tsp Celtic Sea Salt
Pepper to taste
At End: Spinach Leaf
Optional- Green Onion, diced
Pressure Cooker Method: Add 4 cups of water. Throw it all in the pot, except spinach leaf and green onion, and cook for 10 minutes under pressure. Turn off stove, release pressure, then add a handful or two of spinach leaves and let them soften. Serve, topping with chopped green onion if desired.
Regular Cooking: Follow package directions for cooking lentils. You can cook the barley in the same pan as the lentils. Sautee onion, garlic, and carrot and then add to the cooked lentil/ barley mixture. Add spices. When soup is completely cooked, turn off burner, add a handful or two of spinach leaves and let them soften. Serve, topping with chopped green onion if desired.
Note: Turmeric is a wonderful spice with great health benefits! But it does stain, so don’t store in plasticware and watch your clothes while you eat (or shall I say the little one’s clothes!).
FYI- My toddler thought this was the best soup ever. He seriously ate about 3 bowls of it for lunch and then about 2 1/2 more for dinner the other night! Although, his didn’t have spinach leaf in it, unfortunately.