- 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.