Lentil and Barley Soup
1 tablespoon oil
1 large onion (150g), finely chopped
2 cloves garlic, crushed, or 2 teaspoons minced garlic
1/2 teaspoon turmeric
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon minced chilli
6 cups (1.5 litres) water
1.5 cups (375ml) prepared chicken stock
1 cup (200g) red lentils
1/2 cup (100g) pearl barley
1 x 425g can tomatoes, undrained and mashed
freshly ground black pepper
chopped fresh parsley or coriander to serve
1. Heat the oil in a large saucepan. Add the onion, cover and cook gently for about 10 minutes or until beginning to brown, stirring frequently.
2. Add the garlic, turmeric, curry powder, cumin and chilli and cook, stirring, for 1 minute.
3. Stir in the water, stock, lentils, barley, tomatoes, and salt and pepper to taste. Bring to a boil, cover and simmer about 45 minutes or until the lentils and barley are tender.
4. Serve sprinkled with parsley or coriander.