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© Meredith Corporation. All rights reserved. Used with permission.
(1 1/3 cups each)
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.
Add broth, water, lentils and bay leaf. Bring to a boil; 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.
Add spinach, stirring until spinach begins to wilt. Ladle soup into serving bowls. Serve immediately.