Hearty Country-style Soup
- 2 Tbsps Oil
- 2 onions (finely diced)
- 2 cloves garlic cloves (finely chopped)
- 1 Tbsp ground Turmeric
- 1 tsp ground Cumin
- 3 ½ cups vegetable stock
- ¾ cup Pearl barley
- 1 cup yellow Split lentil
- 2 Tbsps chopped parsley
- freshly ground Black pepper
1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 deep bowl, 1 Immersion blender
Heat the oil in a large pan and gently cook the onions and garlic until softened. Stir in the turmeric and cumin and cook for 30 seconds.
Add the stock and barley and bring to a boil. Simmer for 20 minutes, then add the lentils and cook for a further 20 minutes, until the lentils are tender. If necessary add a little more stock.
Add half the parsley and season with salt and ground black pepper.
Serve in bowls garnished with the remaining parsley. Serve with fried tofu and bread.