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Ingredients
  • 3 cups low sodium vegetable stock
  • ½ (14.5-ounce) can low-sodium diced tomatoes, with liquid
  • ¼ cup green lentils, uncooked
  • ¼ cup barley, uncooked
  • 1 small onion, cut into ¼-inch dice (1 cup)
  • 1½ cloves fresh garlic, minced (¾ teaspoon)
  • 1 celery stalk, cut into ½-inch dice (½ cup)
  • 1 medium carrot, sliced (½ cup)
  • 1 small zucchini, sliced (⅔ cup)
  • 2 small, thin-skinned potatoes, such as Yukon gold or red, cut into ½-inch dice (2 cups)
  • ½ cup sliced mushrooms
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried mustard
  • 3 slices whole grain bread
  • ½ tablespoon lemon juice
  • 2 tablespoons chopped fresh herbs (e.g., parsley, chives, basil)
  • Sea salt (optional)
Steps
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