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Spinach Barley and Lentil Soup

1 28-oz can tomatoes
1 qt Water or chicken stock
1 Pkg frozen chopped spinach
1/2 c Lentils
1/2 c Barley
Minced garlic to taste
Fresh lemon juice to taste
Salt & pepper to taste

Place all ingredients except garlic, lemon juice, and salt/pepper in a soup pot, bring to a boil, reduce heat, then simmer for 30 to 45 minutes, until lentils and barley are tender. Stir occasionally, and break up the tomatoes somewhat as they cook. Serve with garlic, lemon juice, and salt/pepper on the side, OR add these ingredients to taste to the soup near the end of the cooking time.

Serve with crusty, dense, dark breads and a chilled salad for a complete meal.

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