Vegetarian Lentil - Barley Soup

 Delicious and it sticks to your ribs!

1 lb. Lentils, rinsed (remove and discard all black lentils)
10 cups water
1 (16 oz.) can diced tomatoes
1 cup med. barley
2 cups onion, coarsely chopped
2 cups celery with leaves, diced
2 cups carrots, diced
1/3 cup oil (Crisco, etc.)
2 Tbsp parsley, chopped or dried
1 Tbsp salt (seems like a lot, but it's right)
1/2 tsp pepper
1 Envelope dry onion soup mix
1 Pkg. (10 oz. each) frozen chopped spinach, partially thawed OR several handfuls of fresh spinach

1. 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. 
2. Add spinach; cook 10 minutes longer or until lentils and barley are tender. Add a little hot water only if needed (if too thick). 
3. 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.