Garden Lentil Bowls

Ingredients

• 1 Cup lentils - 1 cup, Check for small stones before rinsing.
• 0.5 Cup barley - 1/2 cup, rinsed
• 2 Cup carrots, diced - 2 cups, diced
• 1 Cup onion, diced - 1 cup, diced
• 1 Cup leeks, sliced - 1 cup, sliced
• 2 Cup mushrooms, sliced - 2 cups, sliced
• 2 Cup tomatoes, diced - 2 cups, diced
• 4 Cup spinach, chopped - 4 cups, chopped
• 0.25 Cup parsley, chopped - 1/4 cup, chopped
• 1 Teaspoon thyme - 1 teaspoon
• 5 Cup water - 5 cups, Used in portions: 1/2 cup for cooking the vegetables, then the remaining water for simmering the lentils and barley.

Instructions

1. Rinse and prepare the vegetables

   1. *Rinse the lentils and barley*, then *dice the carrots, onion, and tomatoes*, *slice the leeks and mushrooms*, and *chop the spinach and parsley*.

2. Cook the garden vegetables

   2. Place the onion, leeks, carrots, mushrooms, and 1/2 cup water in a large pot over medium heat; *cook for 6 to 8 minutes*, stirring often, until the vegetables are *softened and fragrant*.

3. Add grains and bring to a boil

   3. Stir in the lentils, barley, thyme, tomatoes, and remaining water; *bring to a boil*, then *reduce to a gentle simmer*.

4. Simmer until tender

   4. Cover the pot partly and cook for *35 to 40 minutes*, stirring occasionally, until the lentils and barley are *tender* and the mixture is *thick and brothy*.

5. Wilt the greens

   5. Fold in the spinach and parsley; *cook for 2 to 3 minutes* until the spinach is *wilted and bright green*.

6. Rest and serve

   6. Let the bowls rest for *5 minutes*, then *serve warm* as a simple Halfling garden lunch.