Vegetable Stone Soup - Forks Over Knives

Ingredients

• 3 cups low sodium vegetable stock
• ½ (14.5-ounce) can low-sodium diced tomatoes, with liquid
• ¼ cup green lentils, uncooked
• ¼ cup barley, uncooked
• 1 small onion, cut into ¼-inch dice (1 cup)
• 1½ cloves fresh garlic, minced (¾ teaspoon)
• 1 celery stalk, cut into ½-inch dice (½ cup)
• 1 medium carrot, sliced (½ cup)
• 1 small zucchini, sliced (⅔ cup)
• 2 small, thin-skinned potatoes, such as Yukon gold or red, cut into ½-inch dice (2 cups)
• ½ cup sliced mushrooms
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon dried mustard
• 3 slices whole grain bread
• ½ tablespoon lemon juice
• 2 tablespoons chopped fresh herbs (e.g., parsley, chives, basil)
• Sea salt (optional)