2 Cups lentils
1/2 Cup barley
2 T olive oil
2 qt. water
1 carrot grated
1 stalk celery chopped
1 onion chopped
2 tsp dried parsley or 1 T fresh parsley
2 tsp real salt (sea salt)
1/8 tsp salt
1 tsp onion powder
1 T Nama Shoyu


Put all ingredients except the olive oil in a large pot. Cook on a low and simmer 2 hours. It is best to soak the lentils and barley overnight. Remove from heat when everything is tender but firm and barley is popped open. Stir in olive oil and serve.

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Lentil Barley Soup