2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons salt
500g lentils, rinsed
1 cup peeled and chopped tomatoes
2L vegetable stock
¼ cup pearl barley
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground pepper

Method

Place the olive oil into a large Dutch oven or saucepan and set over medium heat.

Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

Add the lentils, tomatoes, stock, pearl barley, coriander, cumin and pepper and stir to combine.

Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Using a stick blender, puree to your preferred consistency.

Serve immediately.

Serves 6