Barley and lentil soup recipe

A HEARTY soup, perfect for winter.

INGREDIENTS

250ml (1 cup) barley

250ml (1 cup) red lentils 250ml (1 cup) brown lentils 500g beef shin (on the bone) 1 onion, grated

4 carrots, peeled and grated 1 potato, peeled and grated 15ml (1tbs) tomato paste

3 whole cloves

Salt and black pepper to taste 250ml (1 cup) chopped soup celery

METHOD

In a large pot filled with 2-3 litres of water, cook the barley, lentils and beef shin together on medium to high heat for about 2 hours.

Add the rest of the ingredients and cook for another 30 minutes until everything is soft and tender.

Serve with bread and butter.