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Serves 4
You can make this soup up to 3 days ahead, warm it up and add the spinach before serving.
2/3 cup dried pinto and/or kidney beans or 1 15-oz can of beans rinsed and drained.
1 tsp salt
2 cups chopped onions
1 tbs olive oil
5 cups vegetable stock or both
2/3 French green lentils rinsed and drained
2/3 cup pearl barley
1 tbs minced garlic
1 tsp Turmmeric
½ tsp ground cumin
1 15-ounce can garbanzo beans, rinsed and drained
2 tsp salt
¼ tsp freahly ground black pepper
4 cups baby spinach or ½ a 10 oz. package frozen chopped spinach thawed and well drained
Basil pesto (optional)
1. Rinse and drain beans, let stand in water overnight in 4 cups water, or use canned beans. Reserve until Step 5.
2. In a Dutch oven, heat the oil, add the onion and sauté until golden. Add garlic, turmeric and cumin and cook another 2 minutes.
3. Add the stock, lentils and barley and bring to a boil.Reduce heat, cover, and simmer for 1½ hours.
4. Stir in garbanzo beans, 2 tsp salt, and pepper, Cook for another 30 minutes.
5. Add the cooked or canned pinto beans and cook 5 minutes to heat through. Cool slightly and add spinach, to wilt. Add water if necessary. Serve with basil or mint pesto.
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