1 Cup dry lentils, rinsed
1 Cup organic barley
1 large onion, diced
3 cloves garlic, minced
sea salt, to taste
pepper, to taste
6 - 8 beets, parboiled and peeled, sliced or quartered, as you prefer
1 or 2 large carrots, diced or sliced
6 - 8 cups water or vegetable broth (more for soup, less for stew)
1 - 2 Tbsp olive oil

Parboil beets, then peel them (it's less messy that way, and you waste less beet) Saute onion and garlic in olive oil in large soup pot, then add broth, barley and rinsed lentils and simmer ten to fifteen minutes. Add diced carrots and sliced beets, and continue simmering fifteen to twenty minutes, until tender. Serve as a side dish, or as the main meal. (It's great with cashew loaf!)