INGREDIENTS
1/2 cup
barley
2
bay leaves
1/2 cup
brown lentils
2 cups
canned tomatoes
3
carrots
8 oz
crimini mushrooms
1/2 cup
full bodied red wine
3
garlic cloves
1/2 tsp
garlic powder
1
green bell pepper
2 tbsp
olive oil
1/2 tsp
oregano
6 servings
Salt & Pepper
1/2 tsp
thyme
1 tbsp
vegan cheese
5 cups
vegetable broth
1
yellow onion