In a six-quart pot, sauté the onion, leek, carrots, celery, zucchini, parsnip, potatoes, and tomato over medium heat for 15–20 minutes, until softened.

Add the lentils, barley (if using), coconut aminos, white wine vinegar,

salt, bay leaves, garlic powder, and onion powder to the pot. Fill the

pot with water until it’s almost full, leaving some space at the top to

prevent overflow. Bring the soup to a boil, then reduce heat to low and

let it simmer for two hours, stirring occasionally. Add the frozen peas for the last 15 minutes of cooking.

Adjust seasoning to taste before serving.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Slice the bread into thick slices, being careful not to cut all the way

through the bottom.

In a small bowl, mix the softened butter with the dill, garlic, salt, and crushed red pepper. Spread the garlic-butter mixture on both sides of each slice of bread.

Reassemble the bread and place it on a sheet of aluminum foil. Sprinkle

shredded cheese between the slices. Wrap the loaf in the aluminum foil

and bake for 20 minutes.

Uncover the bread and bake for an additional five to 10 minutes until the cheese is melted and the bread is crispy.

Serve the warm, cheesy garlic bread alongside the hearty vegetable

soup.