Summary

Ingredients

• 500 g lentils, yellow (dried, DO NOT soak beforehand!)
• 250 g pearl barley, (dried, DO NOT soak beforehand!)
• 2 medium onion (s)
• 150 ml olive oil
• 2 tablespoon curry powder
• 2 tablespoon cumin
• 1 tablespoon sea salt, (preferably unrefined)
• 1 kg potato (s), predominantly waxy or even better floury
• 2 liters boiling water
• 1 bunch coriander greens, very finely chopped
• 3 cloves garlic, nice thick, pressed

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Instructions

1. Bring the water to a boil in the soup pot.
2. Peel the potatoes and cut into small pieces.
3. Peel the onions and chop them into small pieces.
4. Heat the olive oil in a wok.
5. Just before smoking, add the onions and roast for 2-3 minutes while stirring vigorously.
6. Add the dried (yeah!) Yellow lentils and pearl barley and roast with the onions while stirring vigorously.
7. Meanwhile add the curry powder and cumin, keep stirring, stirring, stirring. Add sea salt and potato cubes. Stir.
8. Turn the flame down a little, but only a little. Stir.
9. After about 10-15 minutes of stirring and roasting with a little (half to three quarters of a liter) hot water from the kettle / kettle, pour everything immediately into the soup pot, which is now boiling water. Keep stirring.
10. Turn the flame down and switch to the gentle simmer mode.
11. Let it bubble for an hour at a low temperature, stirring regularly, Attention !, start quickly at the bottom!
12. Season to taste in between, add seasoning if necessary, add boiling water if it gets too thick.
13. At the end stir in the garlic, turn off the stove, but leave the pot on and - while you set the table - let it steep.
14. When opening, add a little chopped coriander to each serving.