Lentil & Barley Soup

lentil, barley, soup. autumn

There was a chill in the air today saying Autumn's on the way.  That's all it takes for me to make a big pan of thick soup - comfort food at its best.cipe Card

Lentil & Barley Soup
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  1. 1 tablespoon olive oil
  2. 2 medium onions chopped
  3. 3 medium carrots sliced
  4. 2 ribs of celery chopped
  5. 2 cloves of garlic
  6. 8 ozs. green lentils rinsed
  7. 4 ozs. pearl barley rinsed
  8. 1 tin chopped tomatoes
  9. 1 tablespoon tomato puree
  10. 2 small red chilis very finely chopped
  11. 3 pints vegetable stock
  12. 1/4 smallish green cabbage finely shredded
  13. Black pepper.
  1. Saute the onion, carrot and celery gently for 10 minutes.
  2. Add all the remaining ingredients except the cabbage.
  3. Bring to the boil then reduce the heat and simmer the soup for approx. 30 mins.
  4. Add the cabbage and cook for a further 15 minutes or until the lentils are cooked.
  5. If the soup needs more liquid add some water or stock.
  6. If the soup isn't as thick as you'd like just raise the heat and simmer until the consistency is to your liking.
  7. Serve with thick, crusty bread.
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