Ingredients

• 1.25 litres stock / broth*
• 1.5 tablespoons barley
• 1/2 cup red lentils
• 2 potatoes
• 1 carrot
• 1 small parsnip
• 1 tomato or 1/2 can of diced tomatoes
• 2 kale leaves**
• 1 teaspoon oil

Preparation

1. Bring the stock to a boil, add barley and lentils. Cook covered for about 30 minutes.
2. Add peeled and diced potatoes, peeled and grated carrot and parsnip and cook covered for about 20 minutes.
3. Add peeled and diced tomato or chopped diced tomatoes from a can. Season with salt and pepper and cook for 10 minutes.
4. About 3 minutes before the end of cooking, add chopped kale leaf without the tough center part and drizzle the soup with oil.