Ingredients
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
3/4 cup of shallots, chopped
1 small turnip, peeled and chopped
1.5-litres water
2 Massel stock cubes (vegetarian)
2 tablespoons soy sauce
1 teaspoon dried sage
1 bay leaf
1/2 cup pearl barley, rinsed
1/4 cup of dried red split lentils
1 cup of cabbage, chopped
Method
1. Heat oil on medium heat, in a large saucepan. Add the onion, carrots, chopped shallots. Cook for a few minutes, until the vegetables have softened.
2. Add the chopped turnip, water, stock cubes, soy sauce, dried sage, and bay leaf.
3. Allow to heat up, on low-medium heat, and add barley and red lentils. Then reduce the heat, put on lid, and cook on low heat for 30-40 mins or until the barley is soft.
4. Add the cabbage and if necessary, add a bit of water. Cook far another 5 minutes until the cabbage is cooked.
Serve with crusty bread.