8 cups water or 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 garlic, minced
1 medium onion, diced
1/4 cup red lentils
1/2 cup pearl barley
2 cups dried mushrooms or 3 cups fresh
1/4 cup chopped sun dried tomatoes
1/4 cup chopped dried yellow tomatoes
1 1/2 cups baby carrots
Throw everything into crockpot, and cook all day.
My favorite way to serve this is with a huge salad and some really crusty, warm, fresh from the oven sourdough bread.