Ingredients:

1 c 1 c 1 c 1 c 4 2 tsp 1 1/2 tsp 2 T 2 1 lb 1 sm pkg

finely chopped celery finely chopped onion brown lentils (or whatever color makes no difference!) pearled barley medium carrots, peeled and sliced thin minced garlic (or 1 tsp. garlic powder) curry powder (or to taste) tomato paste bay leaves (or more) cooked turkey meat (diced, chopped, whatever) frozen spinach, thawed

Procedure:

1.  Saute celery and onions in a 4 to 6 quart pot.
2.  Add 3 quarts water, or chicken or turkey broth, or a combination of water and broth.
3.  Bring to a boil along with lentils, barley, carrots, garlic, curry powder, bay leaves and tomato paste.
4.  Cut back heat and simmer gently uncovered for about 45 minutes.
5.  If soup is too thick for your taste at this point, add more water or broth until desired thickness.
6.  Test for "doneness", then add turkey and spinach, let simmer for about 5 minutes more.

Serve with just a dollop of sour cream or yogurt. Good to use up leftover turkey and does freeze well.

Yields: 8 Servings
Double batch for freezing.