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Recipe for Lentil and barley soup

  • 60g/2 oz pearl barley
  • 100g/3 oz red lentils
  • A few leeks
  • A bunch of fresh dill
  • Sea salt
  • Put the barley and lentils in a large dish and add 3 pints of water.
  • Leave to soakpreferably overnight.
  • Slice a leek, finely chop the dill and place these along with the salt into the dish.
  • Simmer the soup gently, with the lid on, for about one hour.
  • Serve
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