INGREDIENTS
2 cloves
garlic
1 cup
onion
2 media
carrots
1 stalk
celery
7 cups
vegetable broth
1 1/2 cups
mushrooms
1 cup
lentils
1/2 cup
pearl barley
1 tbsp
tomato paste
1 1/2 tsp
thyme
1 tsp
curry powder
1
bay leaf
1 tbsp
parsley
2 tbsp
lemon juice
1 tbsp
vegetarian worcestershire sauce
1 tsp
salt
1/2 tsp
pepper