Ingredients
1 brown onion, diced
1 leek, chopped
1 tablespoon oil
1 cup dried brown lentils
1 cup dried green split peas
½ cup barley or 1 cup soup mix
1 carrot, sliced
1 medium potato, peeled and diced
1 small sweet potato, peeled and diced
2 tablespoons tomato paste
2 tablespoons vegetable stock powder
6 cups water
Method
1. Fry onion and leek in oil until soft.
2. Add all other ingredients and stir well.
3. Simmer covered for 1½-2 hours, stirring occasionally, until vegetables are tender and the soup has thickened.
4. Season with salt and pepper to taste.
Recipe notes
Can be served with a little parmesan cheese on top as well. I sometimes add other vegetables to this such as broccoli or diced zucchini.