Use 2-3 bags of lentils depending on how many you are cooking for... rinse the lentils and defragment them for rocks or foreign matter. Cover them generously with water in a large pot with lid. Put heat on medium low to cook. Slice carrots, mushroom, and celery. Grate about a tablespoon full of fresh ginger root. Cube in small cubes a loaf of firm tofu. Dice a bulb of garlic and one yellow onion. Add all to the cooking lentils. Add iodized sea salt to taste. Add 1 teaspoon of turmeric. Add one teaspoon of dill weed. Add 2-4 bay leaves. Cook one hour then add a cup of already cooked barley to the pot. Cook another 30 minutes or until the vegetables are fully cooked. Serve hot with toasted flat bread.

Heidi Borden