Lentil Barley Soup


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 frozed 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
1 tsp 5 mL salt


  1. Wash the lentils and barley. This means putting them in a strainer and running water over them a bit. Jiggle the stainer 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 bewteen 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 bayleaf before serving.

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