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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.”
1hr 45mins

Ingredients Nutrition


  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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