Barley & Lentil Soup
Course: SoupsCuisine: Cape MalayA hearty soup, perfect for winter.
Ingredients
250 ml (1 C) barley
250 ml (1 C) red lentils
250 ml (1 C) brown lentils
500 g beef shin (on the bone)
1 onion, grated
4 carrots, peeled and grated
1 potato, peeled and grated
15 ml (1 T) tomato paste
3 whole cloves
Salt and black pepper to taste
250 ml (1 C) chopped soup celery
Directions
- In a large pot filled with 2-3 litres water, cook the barley, lentils and beed shin together on medium to high heat for about 2 hours.
- Add the rest of the ingredients and cook for another 30 minutes until everything is soft and tender.
- Serve with bread and butter.
