½ pound carrots (2 medium)
½ medium yellow onion,
1 tablespoon olive oil
¼ teaspoon sea salt
½ cup pearled barley
4-5 cups vegetable broth
1 cup packed kale leaves
2 tablespoons olive oil
1 garlic clove, minced
½ teaspoon apple cider vinegar
¼ teaspoon sea salt
Crushed red pepper, for serving
Parmesan, for serving
Find it online: https://naturallyella.com/carrot-barley-stew/