Ingredients

• 1 leek, green tops removed and diced
• 1/2 lb carrots, diced
• 1/4 lb potatoes, diced
• 1 cup spinach or tatsoi leaves
• 2 garlic cloves, minced
• 1 can crushed or diced tomatoes
• 1 cup red lentils
• 1/2 cup barley
• 1 tsp salt
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp vegetable oil
• 4 cups of water

Optional:

• 1/2 tsp chili powder
• 1 tbsp vegetable bouillon or 1 cup vegetable broth
• Fresh parsley, chopped to garnish

Instructions

1. Heat oil in large pot on medium. Add leeks, carrots, and potatoes. Cook for 5 minutes or until they begin to soften.
2. Add garlic and spices. Cook for 1 minute.
3. Add tomatoes, water, and optionally bouillon/broth. Bring to a boil. Simmer for 5 minutes.
4. Optional: Use hand blender to roughly pulse vegetables.
5. Add lentils and barley. Simmer for 25 minutes.
6. Add spinach or tatsoi leaves. Simmer for 2 minutes.
7. Spoon into bowls and garnish with parsley.