This recipe is for a great big pan of soup that will feed a large family and freezes well for a quick meal if you're like me and like a freezer full of ready meals, made at home!
One tablespoon of olive oil or chilli oil
Three medium potatoes
One interesting cabbage or spring greens
One tablespoon of mustard seeds
Two teaspoons of tandoor seasoning or garam masala (or just curry powder, depending what you like and have in)
A cup of barley
A cup or red lentils
(or two cups of soup mix stuff)
Two pints of vegetable stock
Slice up the leeks and cube the potatoes and fry in a large pan in the oil.
Once the onion is soft and the potato has some colour throw in the mustard seeds and curry seasoning, and stir on the heat for a few minutes.
Add the carrot, sliced and chopped, and cook for another few minutes, stirring.
Add your stock and heat until simmering then add your barley and lentils.
Slice and add your cabbage
Simmer until the barley is soft and the lentils are cooked into the liquid (this is a long time, simmering on a low heat, a couple of hours - make sure you have a lid on your pan)
When everything is cooked through use a hand held blender to blend half of the soup, leaving it quite chunky.
Serve with crusty bread a proper butter in front of a roaring fire.