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Barley & Lentil Soup

Barley & Lentil Soup

Barley & Lentil Soup

Recipe by Fatima SydowCourse: SoupsCuisine: Cape Malay

A 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.