Puy Lentil & Pearl Barley Soup
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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.
Recipe courtesy of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young. The new edition is published by DK (3 October 2019, £25) DK.com
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