Spiced lentil-barley soup - recipes

Sunset, Jan, 1986

Add fresh spinach leaves last. 1/2 pound Italian sausage 1 medium-size onion, chopped 3 cloves garlic, minced or pressed 1/3 cup pear barley 8 cups regular-strength chicken broth 1/2 cup minced parsley 1 whole chicken breast (1 lb.) 1 cup lentils 1 can (15 oz.) garbanzo beans 1 jar (12 oz.) mild salsa

About 1 pound fresh spinach, washed well, roots and coarse leaves discarded

Remove sausage casings and crumble meat in a 5- to 6-quart pan over medium-high heat; stir often until browned. Remove meat from pan with slotted spoon; set aside. Ad onion, garlic, and barley to drippings. Cook, stirring often, until onion is limp and barley toasted. Add broth, parsley, breast, and lentils. Bring to a boil, cover, and simmer until breast is white in thickest part (cut to test), 30 minutes. Remove breast, let cool, discard skin and bones. Shred meat and return to pan. Drain beans; add to soup with salsa and sausage. Heat to simmering. Chop spinach and stir into soup; ladle soup into bowls. Serves 6.--Grace Kirschenbaum, Los Angeles.