ingredients
1 tablespoon olive oil
1/2 cup regular barley
1 cup chopped onion (1 large)
3/4 cup chopped carrots
2 cloves garlic, minced
2 teaspoons ground cumin
4 cups reduced-sodium chicken broth
1 cup water
1/2 cup lentils, rinsed and drained
1 bay leaf
1 14 1/2ounce canno-salt-added diced fire-roasted tomatoes, undrained
6 ounces cooked chicken-apple sausage links, halved lengthwise and sliced
4 cups fresh baby spinach
directions
1. In a 3- to 4-quart saucepan heat oil over medium heat. Add barley; cook and stir for 3 to 4 minutes or until barley is golden. Add onion, carrots, and garlic; cook about 10 minutes or just until vegetables are tender, stirring occasionally. Stir in cumin; cook and stir for 30 seconds more.
2. Add broth, the water, lentils, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 55 minutes or until barley and lentils are tender. Stir in tomatoes and sausage; heat through. Remove and discard bay leaf.
3. Add spinach, stirring until spinach begins to wilt. Ladle soup into serving bowls. Serve immediately.
