Hearty, plant-based, easy to whip up and tasty, how could you not love this recipe?!
Heat some oil in a pan, add the onions and garlic and saute for 5 minutes. Tip the carrots and celery into the pan, saute for 3 minutes, pour in most of the vegetable broth with the mushrooms, lentils, barley, tomato puree, thyme, curry and bay leaf.
Bring the mixture to a boil, reduce the heat to a simmer and cook for an hour or until tender. (Don't forget to stir occasionally!)
Mix in the rest of the broth, parsley, lemon juice, salt and pepper and stir. Remove the bay leaf before serving.