2 cups dried lentils (rinsed)
1/2 cup pot barley (rinsed with lentils)
12 cups vegetarian soup stock
3 carrots, peeled and sliced into discs
3 stalks celery, sliced
1/3 head green cabbage, thinly sliced into strips
3 green onions, sliced
1/2 cup finely chopped fresh parsley
1/4 cup dried mushrooms, crushed slightly
3-inch piece dried wakame soaked in warm water
sea salt to taste
1 teaspoon Hatcho Miso paste dissolved in a little water
1. Put the vegetarian soup stock in a large pot to boil (I'm talking very large pot, biggest one you have)
2. When the water is boiling add the lentils, barley, carrots, celery, cabbage, green onions, parsley and dried mushrooms to the broth and cover. Allow to cook on medium heat for 40 minutes, lifting lid to stir occasionally.
3. The soup is now cooked! Turn off your heat and let it sit for 5 minutes. During this time, you may want to prepare your miso paste in the water, and chop your softened piece of wakame sea vegetable into tiny pieces. Add the wakame to the soup, along with the water used to soak it. Seaweed is fairly high in sodium, so you may not need as much sea salt added. Add your miso paste. Serve warm.
This recipe is really really delicious for vegans and non-vegans alike. I call it a soup but it's a lot more like a stew, very thick. Feel free to add more vegetable broth if you feel it necessary, or cut back on the veggies and lentils. This serves a lot of people, like when I make it for me and my husband, it lasts us 4 days in the fridge lol. So while it takes about an hour to make from start to finish it is well worth the time, because it lasts a long time.
Leftovers for the win!