Lentil Barley Soup

Ingredients

• 1 cup lentils, rinsed
• 2 stalks celery, sliced
• 1/2 cup hulled barley or pearl barley
• 1/2 teaspoon oregano
• 6 cups water or 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)

Directions

1. Place all ingredients except salt into a large pot and bring to a simmer.
2. Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
3. Add salt to taste and spinach, if desired.
4. Cook briefly until spinach is wilted but still bright green.
5. 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.
6. To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
7. 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.
8. 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.
9. Cook briefly until spinach is wilted but still bright green.

Borrowed from http://www.recipezaar.com/Lentil-Barley-Soup-348278

Nutrition Facts
Serving Size 1 (243g) Recipe makes 6 servings
Calories 265
Calories from Fat 126		(47%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 306mg		8%
Total Carbohydrate 27.7g		9%
	Dietary Fiber 5.4g	21%
	Sugars 4.6g
Protein 9.8g		19%
detailed view... how is this calculated?