Serves 6 – 8
2 onions, chopped
1 stalk celery and leaves, chopped
1 tablespoon (15 ml) olive oil
¼ cup (60 ml) red lentils
¼ cup (60 ml) brown lentils
¼ cup (60 ml) split peas
¼ cup (60 ml) barley
2 cups (500 ml) cabbage, sliced
3 tomatoes, chopped (no need to peel)
8 cups (2 ℓ) purified water
4 carrots, grated (no need to peel)
½ cup (125 ml) sundried tomatoes, chopped finely or pureed with 1 tbsp (15 ml) olive oil to form a paste
1 tablespoon (15 ml) fresh mixed herbs like parsley, chives and thyme
2 teaspoons (10 ml) herbal salt
a pinch of cayenne pepper or to taste
1. Heat the onion, celery and oil in a deep-sided saucepan and fry until soft.
2. Sort through the lentils, split peas and barley and discard any stones. Rinse thoroughly and add to the fried onions and celery.
3. Add the cabbage, tomatoes and the water, making sure that the vegetables are covered.
4. Bring to the boil, then lower the temperature and simmer for 45 minutes.
5. Add the grated carrots, sundried tomato and herbs and simmer for a further 30 minutes. Add 1 cup of water or more to the soup to thin down if too thick. Season to taste.
Courtesy Heidi du Preez