1. In large stockpot, heat oil, and saute onions, garlic & celery till tender over medium heat. 2. Add the water, broth, lentils, and barley. Bring to a boil over high heat. Turn heat down to low. Cover & simmer one hour, or till lentils & barley are tender. 3. Add the tomatoes and spices to the soup. Bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 5 minutes. 4. Add the spinach and break up the frozen chunk, simmer uncovered 5 to 7 minutes, or till the spinach is heated through. 5. Ladle soup into bowls, garnish with a spoonful of yogurt. Serve right away. ---------------------------------------------------------------------------
Nutrition
Ingredients
