This soup is mighty hearty – you will go back for more. It is a great recipe for using up all the little bits in your vegetable drawer. You’ll need to prepare the sprouted lentils in advance. Soak dried lentils, green or brown, overnight covered in water. Drain it off in the morning through a sieve. Cover the sieve with a tea towel and rinse the beans again at night then again in the morning until little tails sprout out. They are now ready to use.
Soak the barley for up to 6 hours before if possible.
Prepare the following vegetables:
Put a large pot on the heat and add:
Next, add your prepared vegetables, except for the potato, and fry for 1 minute. Drain your soaked barley. Add the prepared potato to the pot, then add:
Slowly simmer the soup with a lid on for 15 minutes. Now add:
Cook for another 10 minutes, then season with:
Stir through and remove the pot from the heat. Ladle into bowls and top each bowl with: