Barley and Bean Soup

Ingredients

• Soup

  • 1 onion, chopped
  • 1 tbsp (15 ml) olive oil
  • 1 clove garlic, finely chopped
  • 1 tsp (5 ml) ground turmeric
  • ½ cup (95 g) dry green lentils, rinsed and drained
  • ½ cup (105 g) pearl barley, rinsed and drained
  • 6 cups (1.5 litres) vegetable broth
  • 6 cups (140 g) baby spinach, chopped (see note)
  • 2 cups (90 g) lightly packed cilantro, chopped
  • 2 cups (90 g) lightly packed fresh parsley, chopped
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 1 can (19 oz/540 ml) kidney beans, rinsed and drained
  • Salt and pepper

• Garnish

  • 1 clove garlic, chopped
  • 1 tbsp (15 ml) olive oil
  • 1/3 cup (15 g) chopped mint leaves
  • Plain Greek yogurt or lemon wedges, to taste