Lentil Stew

I know it is starting to feel like spring, but I wanted to share this great recipe with you that has been a real favorite at our house through the winter months. It's great because you can throw everything in the slow cooker and have a delicious meal waiting for you. It's also great because it's inexpensive. AND, it's good for you, too! (Actually, we made this soup and took some to a widowed neighbor. She sent it back home with us because she said it looked too healthy and she didn't think she would like it!)

Lentil Stew
16 oz. uncooked lentils (I like to mix red and green!)
1/2 cup uncooked pearl barley (not quick-cooking)
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 16 oz can crushed tomatoes
water or chicken broth (I usually use 4 cups broth and 1 cup water)
1 bag of frozen spinach, or 1 bag fresh baby spinach
Basil, oregano, salt and pepper to taste
Fresh Parmasan cheese

1)Put everything in the crockpot and cook on low for 6-7 hours or high for 3-4 hours. This does take a LONG time because you are cooking all those lentils and veggies! The lentils should be just about mushy when done, but the barley will still be nice and chewy.
2) I like to add the fresh spinach for the last 5 minutes of cooking time on the stove, or I put the frozen spinach in the crockpot. The longer it cooks with spinach in, the more intense the spinach flavor will be throughout. You may also add more liquid, depending on how thick you like your stew.
3) Top with fresh Parm; it's delicious!