Green Barley Soup with Garlicky Lentils serves 6-8
I call this 'green' barley soup, because all the vegetables in it are green, which differs from the other barley soup I usually make.
1 brown onion, diced
3 celery sticks, chopped,
2 courgettes, diced
2 leeks, halved lengthways and sliced
1 cup barley (1 used pinhead but pearl is fine)
1 cup sliced cavolo nero/kale
2 litres vegetable stock
1 tbsp oil
2 cloves garlic, peeled
For the lentils:
1 can lentils (400g)
2 fat cloves garlic, minced
2 tbsp chopped parsley
Heat 1 tbsp oil in a large saucepan.
Add the onion and a pinch of salt and stir. Saute for 2-3 mins.
Add the leeks, courgette, celery and cavolo nero. Stir and saute for 5 mins.
Add the stock and bring to the boil.
Add the 2 cloves of garlic and the barley. Stir and bring back to the boil.
Boil for around 20 mins until the veg is soft and the barley has turned the soup creamy.
Taste and season with sea salt.
To make the lentils, drain the can of lentils and put into a hot frying pan. Add the garlic and stir well.
Add the parsley and a good glug of olive oil.
Keep stirring until the mixture is hot.
Ladle the soup into bowls and top with a spoonful of the lentil mixture.