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1
Place all ingredients except salt into a large pot and bring to a simmer.
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2
Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
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3
Add salt to taste and spinach, if desired.
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4
Cook briefly until spinach is wilted but still bright green.
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5
This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
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6
To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
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7
Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
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8
Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
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9
Cook briefly until spinach is wilted but still bright green.
