Lentil Barley Spinach Soup

Rinse and soak ½ cup of Green / Brown Lentils in water for 20 minutes. Drain and keep aside. 

Heat 1 tsp of Olive Oil in a sauce pan, add and saute ½ cup of chopped Onion for 4 minutes. Add and cook a cup of cubed Carrots for 6 minutes until they are soft. Add a clove of minced Garlic and saute for 2 minutes. Add the drained lentils, ½ cup of Barley, ¾ cup of chopped Tomatoes, 1 tsp of Cumin Powder, 2 cups of Vegetable Broth and  2 cups of Water. Bring it to a boil, reduce the heat and simmer for atleast 25-30 mins or until tender. Finally add a cup of Fresh or Frozen Spinach and cook for 5- 6 minutes. Season with Salt, Pepper and 1 tbsp of Lime Juice. Garnish with Cilantro and/or serve with a dollop of yogurt.