Tuesday, August 4, 2009

Lentil, barley, and spinach soup

1 tbsp olive oil
1 large onion, chopped
4 stalks celery, diced
2-4 cloves garlic, minced
10oz frozen chopped spinach
1/2 tbsp celery salt
2 tsp Italian seasoning
1 can lentils
1/2 cup uncooked quick barley
8 cups vegetable broth
1/4 cup fresh grated Parmesan
Salt and pepper to taste

Heat olive oil in a large sauce pan over medium heat. Saute onion until caramelized, about 20 minutes. Add celery, garlic, and spinach. Cover pan until spinach is defrosted, then add remaining ingredients. Bring to a boil, then simmer until barley is cooked through, about 12-15 minutes. Add salt and pepper to taste.

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