Saute 1/2 a chopped onion and 1 clove of minced garlic in 1 Tbsp. olive oil for 5 minutes.
4 cups (or more) of vegetable stock
2 cups fresh or canned diced tomatoes
1/3 cup pearl barley
1/3 cup green lentils (known in the real world as split peas)
1/3 cup yellow lentils (known in the real world as split peas)
1 tsp. dried oregano (or more – I never measure spices)
1 tsp. dried basil
2 bay leaves
1 cup of chopped vegetables (whatever you have on hand…carrots, zucchini, celery…)
Simmer, covered for about 45 minutes. Then add:
1/2 cup or more of sliced spinach leaves
2 Tbsp. blackstrap molasses
1 Tbsp. cider vinegar
1/2 tsp. freshly ground pepper
Cook for another 15 minutes. I like to add a bit of hot sauce into my personal bowl for some kick. This recipe freezes well.