1 lb. (2 c.) lentils, rinsed (remove & discard all black lentils)
10 c. water
1 (16 oz.) can tomatoes, cut up
1 c. med. barley
2 c. coarsely chopped onion
2 c. celery with leaves, diced
2 c. carrots, diced
1/3 c. oil (Crisco, etc.)
2 tbsp. chopped parsley
1 tbsp. salt, or to taste & 1/2 tsp. pepper OR 1 or 2 env. vegetable seasoning
1 env. dry onion soup mix (optional)
2 pkg. (10 oz. each) frozen chopped spinach, partially thawed OR 1 lg. can spinach, including liquid

Place all ingredients except spinach in 6-quart Dutch oven or stock pot. Stir and cook over moderate heat. Bring to a slow boil, stirring occasionally; reduce heat. Let vegetables simmer for about 50 minutes or until lentils and barley are crisp-tender. Add spinach; cook 10 minutes longer or until lentils and barley are tender. Add a little hot water only if needed (if too thick). Serve hot or transfer cooked soup to 5-quart crock pot and leave setting on "low" until ready to serve. Freeze leftovers for another meal.

Meat Version: Brown 1/2 pound ground beef; drain all fat and use slotted spoon to add beef to soup for last 15 minutes of cooking.