Ingredients:

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

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For the lentils:

1 can lentils (400g)

2 fat cloves garlic, minced

2 tbsp chopped parsley

Olive Oil

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Method:

• 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.

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