Lentil and Barley Soup

This is so flavorful, and really healthy!

Ingredients:

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.

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