Jono & Jules do food & wine

It’s definitely a bit more like soup weather in Dublin and this one’s good and hearty!

Puy lentil and pearl barley soup – serves 6

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves of garlic, crushed
• 100g dried Puy lentils
• 100g pearl barley
• 680g jar passata
• 1.5 litres vegetable stock
• 2 tsp sugar
• 1 tbsp balsamic vinegar

Heat the olive oil in a large pot, add the onion and carrots and cook over a medium heat for about 10 minutes or until softened and starting to colour.

Add the garlic, Puy lentils and pearl barley and stir for a minute, then add the passata and vegetable stock. Season with salt and black pepper.

Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes or until everything is tender.

Add the sugar and balsamic vinegar, season again if needed, and serve.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK Penguin House, 2019.)