Vegetable, Barley & Lentil Soup

This is one of my most favourite dishes as it reminds me of growing up in Ireland and my parents making big pots of soup that would last for days. On the second day usually some boiled potatoes would get added to make it stretch further.

This soup uses a soup mix, the kind that contains some dried grains and legumes. The one I used was the McKenzie’s brand and contained dried barley, lentils and split peas. These soup mixes are dirt cheap and packed full of protein, iron, fibre, magnesium and potassium. You can soak them overnight and then use them in soups, stews, casseroles and even risotto.

Recipe

Ingredients

• Pack of soup mix (the one I used had dried lentils, barley and split peas)

• Bunch of celery finely chopped

• Cup of fresh peas

• 5 carrots sliced

• Bunch of fresh parsley finely chopped

• Stalk of rosemary

• Teaspoon dried sage

• Teaspoon dried oregano

• A litre of veggie stock

• 1 leek chopped

• 6 cloves of garlic crushed and chopped

Method:

1. Soak the soup mix overnight then rinse

2. Put all the ingredients in a big pot and bring to the boil

3. Simmer on low heat for about 2 hours

4. Add more water as needed