Lentil-Barley Loaded Salad

3 1/2 c. water
3/4 c. washed lentils
1/4 c. barley
1/2 c. chopped onions, carrots
1 t. each: cumin, coriander, parsley
1/2 t. garlic powder
3 T. chicken seasoning (to make, stir together: 1/2 c. nutritional yeast flakes, 1 1/2 T. onion powder, salt, 1 T. Italian seasoning, 3/4 T. dry parsley flakes, 1/2 T. brown sugar, 1/2 t. garlic powder, pinch of celery seed and cayenne pepper)
1 Bay leaf
Salsa: to make, blend 1 can Mexican stewed tomatoes until smooth
Bring Lentils, barley, onions, carrots, seasonings and Bay leaf to a boil, lower heat to simmer and cook for 1 hr. covered. Add salt to taste. Layer in bowl: chips, lentil-barley stew, lettuce, onions, olives, mushrooms, broccoli, avocado, cheese, salsa and Ranch plant-based dressing. Top with roasted-salted pumpkin seeds. Enjoy!