Lentil Barley Stew

1/2 cup lentils

1/4 cup hulled or pearled barley

1 quart vegetable broth or water

1 medium onion

1 medium potato*

1-3 cloves garlic

1-2 carrots, diced

1 celery stalk, sliced

1/2 teaspoon oregano

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1/4 teaspoon black pepper

1/2 - 1 teaspoon salt

1 heaping tablespoon miso*

Place all ingredients except salt into  large pot and bring to a simmer. Cover and cook, stirring occasionally, until lentils and barley are tender, about 1 hour. Ass salt to taste.

*My additions were one medium potato cubed and added at the start and then a heaping tablespoon of Shiro (yellow) Miso dissolved into 1/2 cup water, stirred in right before serving.

Note: Miso shouldn't be simmered or boiled to keep it's nutritional qualities alive.