Biblical-Style Lentil, Chickpea and Barley Soup

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 150g brown or green lentils, rinsed
• 100g pearl barley, rinsed
• 1.5 litres water or vegetable stock
• 1 x 400g can chickpeas, drained and rinsed
• 1 x 400g can fava beans, drained and rinsed
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley, coriander or other soft herbs
• 1 tbsp extra-virgin olive oil, to finish
• Wholegrain bread, to serve

Method

1. Rinse the lentils and pearl barley thoroughly under cold running water.
2. Heat 2 tablespoons olive oil in a large heavy-based saucepan over medium heat.
3. Add the chopped garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
4. Add the cumin and ground coriander and stir for another 20–30 seconds.
5. Add the rinsed lentils and barley, then pour in the water or vegetable stock.
6. Bring the soup to a boil, skimming away any foam that rises to the surface.
7. Reduce the heat to low, partially cover the pan and simmer for 35–40 minutes, stirring occasionally.
8. Add the drained chickpeas and fava beans.
9. Season with the salt and black pepper, then simmer uncovered for another 10 minutes.
10. Check that the barley and lentils are tender. Add a little more hot water if the soup has become thicker than desired.
11. Stir in most of the fresh herbs and taste, adjusting the seasoning if needed.
12. Ladle the soup into bowls, drizzle with extra-virgin olive oil and scatter over the remaining herbs.
13. Serve hot with wholegrain bread.