Curried Lentil and Barley Soup

This soup is so thick it's almost a stew. Serve with warm Naan or crusty bread.

3 cups vegetable stock
1 15 ½ oz can diced tomatoes
1 cup dried lentils (rinsed)
1 small red potato diced
1 stalk celery diced
½ cup onion diced
½ cup dried wild mushrooms diced
½ - 1 tsp crushed red pepper

Combine all ingredients in soup pot
and bring to a boil.

Cover and simmer for 15 minutes

1 ½ cup diced raw white mushrooms
1 carrot shredded into fine julienne

Add fresh mushrooms and carrots ingredients, return to boil, cover and lower to simmer until lentils are tender (10 – 15 minutes)

Add:
1 cup cooked pearl barley
1 ½ tsp curry powder
Splash of balsamic vinegar
Sea salt to taste (2-3 tsp)

Let soup sit covered to allow flavors to blend. Adjust seasonings to taste