Add in groats/barley, lentils, herbs,salt/pepper, bay leaves, & water. Bring to a boil and reduce to simmer. Cook for about 1 hour.
Add in cabbage, and continue to cook until oats have completely swollen and are nice and chewy, about another ½-1 hour.
Stir in fresh lemon juice, greens, and parsley right before serving. Season with additional salt/pepper.
This soup goes so well with a fresh salad, or my Pumpkin Cranberry Bread!!!
Notes
Based on 6 servings-530 mg potassium, 97% Vitamin A, 33% Vitamin C, 13% iron, 7% Calcium, **not calculated with new addition of red lentils, alter nutrition info with this addition
Nutrition Information
Serving size: ⅙ Calories: 138 Fat: 2.2 g Saturated fat: <1 g Carbohydrates: 27 g Fiber: 4.8 g Protein: 7.2 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/mock-mushroom-barley-soup/