2 large Fennel Bulbs (cut in half and sliced)
1 cup Pearl Barley (rinsed under cold water)
1 cup Red Lentils (rinsed under cold water)
1 Spanish Onion (finely chopped)
1 clove Garlic (finely chopped)
2 medium Carrots (cut into 1cm cubes)
1 Parsnip (cut into 1cm cubes)
1 cup flat leaf Parsley (roughly chopped)
4 tablespoons of Olive Oil
10 cups of Chicken (home made)
Salt & Pepper to taste
Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 6-8 people
Place a large pot on medium heat, add the olive oil, chopped onion, garlic and saute for 5 minutes. Add the sliced fennel and continue to saute for another 5 minutes, then add the parsley, carrots, parsnip and continue to cook for another 5 minutes. Add the pearl barley, red lentils and chicken stock and bring to a gentle boil. Reduce the heat and allow to simmer for approximately 60 minutes. Season with salt and pepper.
After 60 minutes turn the heat off and the soup should be ready to serve.
Always thoroughly rinse your pulses under cold water 3 to 4 times.
For this soup a home made chicken stock was used. However, if you prefer to use a vegetable stock feel free to do so. It is also fine to use store bought stock or stock cubes if you are pressed for time.