To start, make sure to give the barley and lentils a good rinse to remove any impurities. After rinsing, set them aside.

Next, chop up your vegetables and have them ready to add to the pan.

In a large pot over medium heat, heat up some olive oil.

Once heated, add in the chopped onion and garlic and sauté for about 30 seconds until they become soft and translucent.

After that, add in the chopped carrots and celery and sauté for a few minutes until they start to soften.

Finally, add in the rinsed barley and lentils and stir everything together with the vegetables.

Fold the diced tomatoes into the pot and combine well.

Next, pour 2 liters of water into the pot and add two bay leaves, 1 teaspoon of thyme, 1 teaspoon of paprika, and about 4 teaspoons of salt. Increase the heat and bring the mixture to a boil.

Once boiling, reduce the heat to a soft simmer, cover the pot, and let it cook for about 40 minutes or until the barley and lentils are tender.

After cooking for 30 minutes, add three handfuls of spinach to the pot. Stir and cover, then cook for the remaining 10 minutes.

Before serving, taste the broth to check if any salt adjustments are needed and garnish with parsley (optional).