1 onion, chopped

1 tbsp (15 ml) olive oil

1 clove garlic, finely chopped

1 tsp (5 ml) ground turmeric

½ cup (95 g) dry green lentils, rinsed and drained

½ cup (105 g) pearl barley, rinsed and drained

6 cups (1.5 litres) vegetable broth

6 cups (140 g) baby spinach, chopped (see note)

2 cups (90 g) lightly packed cilantro, chopped

2 cups (90 g) lightly packed fresh parsley, chopped

1 can (19 oz/540 ml) chickpeas, rinsed and drained

1 can (19 oz/540 ml) kidney beans, rinsed and drained

Salt and pepper

In a large saucepan over medium-high heat, brown the onion in the oil. Add the garlic and turmeric. Continue cooking over medium heat for 2 more minutes, stirring constantly. Add the lentils and barley. Coat well with the onion mixture. Season with salt and pepper.

Add the broth and bring to a boil. Cover and simmer for about 40 minutes or until the barley is tender.

Add the spinach, herbs, chickpeas and kidney beans. Cook for 10 more minutes.

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