Lentil White Bean and Spinach Stew

2 carrots, diced
1 onion diced
3 stalks celery, diced
3 cloves garlic, minced
½ tsp cumin seeds
½ tsp fennel seeds
dash red pepper flakes
1 quart chicken stock
¼ cup green lentils
2 Tbsp barley
1 Yukon Gold Potato. diced
1 can Navy beans
1 10-oz package washed spinach leaves, chopped

Sauté carrot, onion, celery, garlic cumin, fennel and pepper in a large skillet until vegetables are softened and beginning to brown, about 10 minutes. Then add lentils and barley and stock, and simmer, covered 20 minutes. Then add potato and Navy beans and cook another 20 minutes. Stir in spinach and cook just enough to wilt.