INGREDIENTS
• 1 cup = 140g carrot, small dice
• ¾ cup = 82g celery, chopped small
• ½ cup = 40g dark part of a leek, chopped
• ½ cup = 40g light part of a leek, chopped
• 2 cups = 250g yellow onion, chopped small
• ½ cup evoo*
• 3 garlic cloves, smashed, not chopped
• ½ cup = 80g green lentils
• 1 ½ cups water
• 1 cup = 145g Barley
• 2 ⅔ cup = 632g water or vegetable stock (separate form the previous water)
• salt and pepper to taste
• a spring of rosemary and/or thyme
• grated Parmigiano Reggiano cheese
*I use Zoë’s but you can use any good quality evoo (good quality is key though!.)