2 Tbsp. olive oil
2 cups chopped onion
1 sliced raw carrot
½ cup diced celery with leaves
2 Tbsp. minced garlic
3 ½ cups broth
1 lb. dry lentils
½ cup uncooked short grain brown rice or if not following a gluten free diet medium pearl barley (contains gluten)
16 oz. can crushed tomatoes
1 tsp. salt
½ tsp. pepper
¼ tsp. oregano
1 pkg. Frozen chopped spinach
Sautee onions, celery and garlic in oil for 8 minutes. Add 8 cups water, the broth, lentils and barley. Cover, bring to a boil, reduce heat and simmer 1 hour or until very tender. Add crushed tomatoes, carrots and seasonings. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Add spinach and stir to separate. Simmer another 5-7 minutes. This recipe freezes well. Sprinkle with Parmesan cheese if desired.
