Spinach, Barley, And Lentil Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: 28-oz can tomatoes,
1/2 cup: Barley,
1 quart: Water or chicken stock,
Minced garlic to taste,
1 Pkg: frozen chopped spinach,
Fresh lemon juice to taste,
1/2 cup: Lentils,
Salt & pepper to taste,
Directions:
Place all ingredients except garlic, lemon juice, and salt/pepper in
a soup pot, bring to a boil, reduce heat, then simmer for 30 to 45
minutes, until lentils and barley are tender. Stir occasionally, and
break up the tomatoes somewhat as they cook. Serve with garlic, lemon
juice, and salt/pepper on the side, OR add these ingredients to taste
to the soup near the end of the cooking time.
Serve with crusty, dense, dark breads and a chilled salad for a
complete meal.
Submitted By RICHARD DOUVILLE On 08-31-95
Source from luhu.jp
a soup pot, bring to a boil, reduce heat, then simmer for 30 to 45
minutes, until lentils and barley are tender. Stir occasionally, and
break up the tomatoes somewhat as they cook. Serve with garlic, lemon
juice, and salt/pepper on the side, OR add these ingredients to taste
to the soup near the end of the cooking time.
Serve with crusty, dense, dark breads and a chilled salad for a
complete meal.
Submitted By RICHARD DOUVILLE On 08-31-95
Source from luhu.jp