Barley, Lentil & Spinach Soup

This is a thick soup which delivers a rich and hearty flavor.  If you want it to be “soupier” you will need to add more broth.  It is “fast friendly” , vegan and very enjoyable!


  • 7 1/2 cups Vegetable broth
  • 4 tbs garlic, minced
  • 1 teaspoon dried oregano leaves
  • 4 large carrots, sliced
  • 1 cup onion, chopped
  • 1/2 cup uncooked dried lentils
  • 1/2 cup uncooked pearl barley
  • 2 cups raw baby spinach


  1. Do not soak the barley or lentils overnight.
  2. Stir the broth, garlic, oregano, carrots, onion, lentils and barley into a 5-quart slow cooker.
  3. Cover and cook on LOW for 8 to 10 hours or until the lentils and barley are tender.
  4. Add baby spinach 1 1/2 hours before serving
  5. For a non-vegan option, brown 1-2 links italian sausage and add to slow cooker.

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