4 oz (110 g) barley
2 oz (55 g) lentils
6 inch (15 cm) strip of kombu seaweed
1.2 lb (225 g) onions, diced
2 pints (1.1 litre) water
1 stalk celery, sliced
1.2 lb (225 g) carrots, diced
Pinch of sea salt or 1 tablespoon tamari/shoyu soya sauce
2 oz (55 g) lentils
6 inch (15 cm) strip of kombu seaweed
1.2 lb (225 g) onions, diced
2 pints (1.1 litre) water
1 stalk celery, sliced
1.2 lb (225 g) carrots, diced
Pinch of sea salt or 1 tablespoon tamari/shoyu soya sauce
method
Rinse the barley and the lentils.
2. Place the kombu on the bottom of a heavy soup pot and cover with the onion, barley, lentils and water.
3. Cover and bring to the boil then reduce the heat and simmer for 40 minutes
4. After 20 minutes add the remaining vegetables and the seasoning. Remove the kombu, slice into 1 inch (2 1/2 cm) strips and gently crisp in a low oven or under the grill.
5. Serve garnished with the kombu crisps.
2. Place the kombu on the bottom of a heavy soup pot and cover with the onion, barley, lentils and water.
3. Cover and bring to the boil then reduce the heat and simmer for 40 minutes
4. After 20 minutes add the remaining vegetables and the seasoning. Remove the kombu, slice into 1 inch (2 1/2 cm) strips and gently crisp in a low oven or under the grill.
5. Serve garnished with the kombu crisps.
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