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Ingredients
- 2 x onions, minced
- 2 clv garlic, chopped
- 2 x celery stalks, minced
- 2 Tbsp. extra virgin olive oil
- 1 lb mushrooms, diced
- 1/4 lb Portabella mushrooms, diced
- 10 c. warm water
- 5 x soy cubes
- 3/4 c. quinoa
- 1/3 c. pearl or possibly pot barley
- 1/3 c. red lentils
- 3 x carrots, diced
- 3 Tbsp. tamari soy sauce
- 2 tsp dry dill weed (or possibly 2 tbs fresh)
- 1/4 c. fresh parsley, minced
- 4 c. kale, minced coarsely
Directions
- Add in the onions, garlic, and celery to the oil in a large pot over low-medium heat. (I started off with 1 tbs butter then added the veggies then 2 tbs extra virgin extra virgin olive oil. But this is not for strict vegans.) Cook till the onions become translucent/soft but not brown (10-15 min). Add in the mushrooms and cook for another 5 min.
- Meanwhile dissolve the soy cubes in the warm water. If you cannot get soy cubes, use a couple more tbs of tamari. Add in the water, tamari, quinoa, lentils, barley, and carrots to the pot and bring to a boil over high heat. Reduce the heat and add in the dry dill (add in at same time as parsley if it is fresh). Simmer for 1 hour. Add in the parsley and the kale (and the fresh dill if you are not using dry dill) then simmer for another 10 min. Serve.
- You can add in some water during the simmering if you think it is too thick. I like it very thick.:-)
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