Lentil Barley Soup - cooking recipe

Ingredients

1 cup lentils, rinsed
2 stalks celery, sliced
1/2 cup hulled barley or 1/2 cup pearl barley
1/2 teaspoon oregano
6 cups water or 6 cups vegetable stock
1/2 teaspoon ground cumin
1 onion, chopped
1/4 teaspoon black pepper
2 garlic cloves, minced or crushed
1/8 - 1/4 teaspoon red pepper flakes
2 carrots, sliced
1/2 teaspoon salt (optional)
2 -4 cups fresh spinach (optional)

Preparation

Place all ingredients except salt into a large pot and bring to a simmer.
Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
Add salt to taste and spinach, if desired.
Cook briefly until spinach is wilted but still bright green.
This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
Cook briefly until spinach is wilted but still bright green.