Ingredients2 Medium onions, diced
4 Large carrots, diced
1 Stick celery, diced
Garlic puree or one garlic clove, diced
Tomato puree (2 tsp)
3/4 of a small mug of earl barley
1/2 a small mug of red lentils
/ 1/4 cup of rice
2 Rashers of Bacon, diced (optional)
2 cans tomatoes
1/2 pint chicken stock
1/2 mug shredded chicken (optional)
Handy HintIf you've no pearl barley on hand, just add double the quantity of lentils and reduce the cooking time slightly.
MethodFry off diced onions until soft, add celery and bacon, fry for two minutes.
Add carrots and tinned tomatoes. Add chicken stock and two empty tomato cans-worth of water. Bring to boil, then reduce to a low heat.
Now: add the pearl barley first. This will take about 1 hour 15 mins to cook through, and the lentils will take 45 mins. So set the oven timer for 25 mins, add lid to soup pan. When 25 mins is up, add lentils, set timer for another 25 mins, then add rice, chicken and herbs for last 25 mins or so.
Add more cayenne if you want a really spicy soup.
Add water if it starts to get too thick, and make sure you stir the soup frequently or it will stick to the bottom of the pan. Keep the lid on the pan throughout cooking to stop it boiling dry.
Serve with crusty bread.
Makes about 8 portions.