Vegetarian Lentil Barley Soup - cooking recipe

Ingredients

1 lb. (2 c.) lentils
2 1/2 qt. water
1 lb. canned tomatoes, cut up
1 c. medium barley
1 c. coarsely chopped onion
1 c. sliced celery with leaves
3/4 c. sliced carrot
1/3 c. oil
2 Tbsp. chopped parsley
2 or 3 tsp. salt to taste
1/2 tsp. pepper
2 (10 oz.) pkg. chopped spinach, partially thawed

Preparation

Place all ingredients except spinach in large kettle.
Cook over moderate heat, stirring occasionally for 50 minutes or until lentils and barley are crisp-tender
Add spinach; cook 10 minutes or until lentils and barley are tender.
If too thick, add water. Makes 5 quarts.
May be frozen.