BARLEY STEW WITH LENTILS

My vegetarian grandsons and meat-eating husband both love this. From The Good Book Cookbook, fantastic recipes from biblical times. Good with coarse wheat bread.

1/3 cup chopped onions
1/2 cup barley
1/2 cup chopped celery
1/8 teas. rosemary
1/2 cup chopped carrots
2 teas. salt
5 Tblsp. butter (For flavor. I usually use a little less)
1 cup dried lentils, picked over and washed
5 cups water or stock
2 teas. ground cumin
1/2 pound beet greens or spinach

In a large soup pot, sauté the chopped onion, celery and carrots in the butter. Add the water or stock, lentils, barley, rosemary, salt and cumin.

Bring to a boil, turn down heat and cook until lentils and barley are tender, about 1 hour. Remove scum as it forms.

Add greens for last 15 minutes of cooking.