Lentil Barley and Tomato Soup | Vegan Nook

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups prepared vegetable broth, plus 2 cups water (reserved)
• 1/2 pound raw lentils, rinsed
• 3/4 cup pearl barley, rinsed
• 2 large stalks of celery, diced
• 2 large carrots, diced
• 1 generous cup shredded green cabbage
• 1 28-ounce can of diced tomatoes, undrained
• 1/4 cup dry red wine
• 2 tablespoons apple cider vinegar
• 1/3 cup chopped fresh parsley
• 2 teaspoons seasoned salt
• 1 tablespoon vegan Worcestershire sauce
• 2 teaspoons paprika
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 teaspoon red pepper flake
• 1 large bay leaf
• salt and freshly ground black pepper to taste