Puy Lentil & Pearl Barley Soup

Heat the oil in a deep frying pan, add the onion and carrots, and fry over a high heat, stirring, for 10 minutes or until lightly brown.

Add the garlic, lentils, and barley and fry for 1 minute. Blend in the passata and stock and season with salt and freshly ground black pepper.

Bring to the boil, cover with a lid, and simmer for 40–45 minutes or until the lentils and barley are tender.

Add the sugar and vinegar, check the seasoning, and serve.