Ingredients (use vegan versions):
- 8 cups water, or 8 cups homemade veggie stock
- 2 vegetable bouillon cubes (omit if using veggie stock)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon coarse grind pepper
- 2 cloves minced garlic
- 1 medium diced onion
- 1/4 cup red lentils
- 1/2 cup pearl barley
- 2 cups dried mushrooms such as porcini, shiitake, morel, etc, or 3 cups fresh
- 1/4 cup chopped sun dried tomatoes (kitchen shears does this job nicely)
- 1/4 cup chopped dried yellow tomatoes
- 1 1/2 cups carrots (I prefer baby, but sliced works well also)
- Assorted other veggies and spices to taste (you can also substitute any of the above to
- suit your mood)
Directions:
Throw everything into a stock pot, bring
to a rapid boil, reduce heat and simmer
at least 20 minutes.
You can also stick
it in a crock pot and let it go all day.
My favorite way to serve this is with a
huge salad and some really crusty, warm,
fresh-from-the-oven sourdough bread.
Serves: varies, usually 8-10
Preparation time: about an hour, including cook time
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