Name: Big soup
Total time: 35 min
Yield: Serves 6
Ingredients: 200g bacon lardons; 2 leeks, chopped; 2 cloves garlic, crushed; 2 carrots, diced; 2 sticks celery, diced; 4 tbsp red lentils; 4 tbsp pearl barley; 1 litre chicken stock; 1 tbsp tomato purée; 2tbsp flat-leaf parsley, finely chopped to make 2 tbsp

200g bacon lardons
2 leeks
chopped
2 cloves garlic
crushed
2 carrots
diced
2 sticks celery
diced
4 tbsp red lentils
4 tbsp pearl barley
1 litre chicken stock
1 tbsp tomato purée
2tbsp flat-leaf parsley
finely chopped to make 2 tbsp

Method

step 1
Heat a large pan and add the bacon lardons. Cook until golden and the fat has rendered down, then add the leeks, garlic, carrots, celery and 1 tsp salt, and cook over a low heat for 10 minutes until the veg has softened. Stir in the lentils, pearl barley, stock and tomato purée, then simmer for 15 minutes or until the barley and lentils are tender. Stir in the parsley and simmer for another couple of minutes before serving.