Vegetable Barley Broth

Serves: 6 Barley is the oldest cultivated cereal in Europe and the Near East. It was supplanted by wheat, which makes better bread, but has retained its importance in soups, stews and barley water. This is a main course soup to keep out the cold winds from the North and East. ‘You should be able to stand your spoon up in it.’ Ingredients: 1.2 litres strong vegetable stock. 25 g pearl barley. 25 g red lentils. 1 carrot peeled and grated. 1 onion peeled and finally chopped. 1 leek finally chopped 1/2 medium turnip, peeled and grated. 1 celery stick finally chopped. 1/2 red pepper finally chopped. Salt and pepper to taste. For garnish: Chopped parsley. Grated hard cheese. Preparation: Put everything in a large pan, bring the mixture to the boil, then cover the pan and simmer for at least one hour. Season to taste. Everything should be well cooked, and the flavour of the mixed vegetables brought out. Serve piping hot, sprinkled with chopped parsley and grated cheese. Allowing a large bowl per person.