Ingredients (use vegan versions):
- 2 leeks, sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup lentils (uncooked)
- 1/4 cup barley (uncooked)
- 1 bay leaf
- 9 cups (2.25 L) vegetable stock
- 1 stalk celery
- 1 carrot, chopped
- 1 x 19 oz. can tomatoes, chopped, include liquid
- Pinch thyme, salt & pepper to taste
Directions:
[Apologies to all Brits for the North American units. 1 cup
= 250 ml., so find a receptacle of this size and start
shovelling!]
- Saute onion, leeks and garlic in a little oil until
cooked.
- Put onions (etc) into large soup pot and add lentils,
barley, bay leaf and vegetable stock.
- Bring to a boil, reduce heat and simmer for 30 mins.,
stirring occasionally.
- Add remaining ingredients, cover and simmer for approx. 1
hour or until lentils are tender.
- Don't forget to remove bay leaf!
Serves: 16 cups
Preparation time: 1.5 hrs
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