A classic tomato soup with the addition of red lentils makes for a simple, yet flavorful dish!

Ingredients

• 1 tablespoon butter
• 1 medium yellow onion
• 8-10 oz mushrooms thickly sliced (any mushroom, really, but I really like oyster mushrooms or white button mushrooms)
• 1 cup white beans
• 1 cup lentil (red or yellow lentil)
• 1 1/2 carrots, chopped
• 1 1/2 zucchini, chopped
• 12 cups vegetable stock
• 1/4 teaspoon salt
• pinch of pepper

Instructions:

• Soak the beans for several hours and set aside.
• In a large pot (you're going to use one pot), sauté onion for about 5 minutes over medium-high heat.
• Add carrots and zucchini; sauté 5 minutes more.
• Add mushrooms, sauté until they steam off most of their water (they'll get kind of brown)
• Add the barley, beans, salt, and stock.
• Let soup come to a rolling boil, and then lower the heat to medium-low.
• Let the soup simmer for 20 minutes and stir ever so often.
• Turn the heat off and add pepper to taste
• Serve and enjoy!