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The combination of lentil and pot barley (the unrefined version of pearl barley) makes this a high-protein, sustaining soup, perfect for a winter day. It is also good for slimmers as it is fat free.

115g/4 oz/2/1 cup brown lentils

50g/2 oz/¹/₃ cup pot barley 1 large onion 2 sticks celery 2 carrots 1140ml/2 pts/5 cups water 2 tsp dried mixed herbs 1 tbs miso

1) Cover the lentils and barley with boiling water and leave to soak for a few hours or overnight. Drain well and rinse thoroughly.

2) Chop all the vegetables finely.

3) Mix together the lentils, barley and chopped vegetables and cover them with water. Bring to the boil, adding the herbs.

4) Simmer for 30–40 minutes until the lentils and barley are tender. Remove a little of the liquid and mix thoroughly with miso until smooth. Return this to the saucepan, mix thoroughly and serve. (Miso is quite salty, but extra salt can be added if desired.)