Barley Soup

[from The Cancer Prevention Diet, by Michio Kuchi and Alex Jack,  p.469]

[this is NOT gluten free]

1/2 cup barley
1/4 cup lentils
1 celery stalk
3 onions, diced
1 carrot
5 to 6 cups filtered or spring water
1/4 to 1/2 teaspoon sea salt

Wash barley and lentils. Layer vegetables in pot starting with celery on bottom, then onions, carrot, lentils, and barley on top. Add water just enough to cover and bring to a boil. Add sea salt just before boiling. Lower flame and simmer until barley becomes soft and milky. Check taste. You may add a drop of shoyu [soy sauce] for flavor and garnish with nori [sushi wrappers] or parsley.

Note: Barley broth is very nourishing for cancer patients. The amount of barley may be increased, and other variations of vegetables may be used.

Variation: You may cook barley before using it for soup by adding 1/2 cup barley to 11/2 cups water. Cook 20 to 30 minutes and then follow recipe.