Lentil Barley Soup

Ingredients:

1 cup 250 mL dry brown lentils
1/2 cup 125 mL barley
2 2 stalks celery (with leaves still attached)
1 1 onion OR 1 Tbsp / 15 mL dried onion flakes
4 4 lumps/cubes/plugs frozen spinach
1/2 cup 125 mL pasta sauce (non-chunky is better)
1 Tbsp 15 mL olive oil
1/4 tsp 1 mL pepper
1 1 bay leaf
    water
1 tsp 5 mL salt

Instructions:

  1. Wash the lentils and barley. This means putting them in a strainer and running water over them a bit. Jiggle the strainer around a bit so that they all get wet. Remove any stones.
  2. Chop the celery and onion into bite-sized pieces. This means pieces between 1 and 2 cm (1/4 - 1/2 inch) across.
  3. Put everything except the salt in a crock pot. Add water and stir together. My crock pot is probably between 2 to 2.5 L (8 to 10 cups) and I fill it to about 0.5 cm from the top. TODO: Make the recipe and record how much water it takes.
  4. Cook on high power for 5 hours.
  5. Add the salt and stir it in well. Adding the salt earlier may interfere with the lentils cooking properly for some reason.
  6. Remove the bay leaf before serving.

Back to recipes page
Back to home page