Lentil Soup

Lentil soup

1 cup of mixed lentils and barley (soaked overnight, keep water)
1/4 pumpkin deseeded and chopped
4 potatoes, cubed
3 carrots, sliced
1 onion diced
1/4 cup olive oil
garlic
fresh tumeric root, diced finely


Fry off onion garlic and tumeric. Your oil will be a lovely yellow and your onion glassy transparent. Add your vegetables and fry off for a further 2 minutes. I know it seems like a lot of oil but it is needed for this part. Add your lentils water and all. Add further water until vegetables are just covered. Bring to the boil and simmer for 1 1/2 to 2 hours. Season to taste.


Serves four, especially with a nice fresh loaf of rye bread.

I hope you find the time to try this simple recipe. It is hearty and filling and kids love it. Well mine do and they are picky :0)

Michelle