Barley and Bean Soup

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