Ingredients

• 1 leek (trimmed, washed and cut into small rounds including the green top)
• 4 carrots (peeled and cut into small rounds)
• 400g potatoes (peeled and cut into small dice)
• 2 medium onions (peeled and diced)
• 1/2 tin (200g) of tinned tomatoes (chopped)
• 2 sticks of celery (washed, trimmed and cut into small rounds)
• 2 medium cloves garlic (peeled and minced)
• 50g red lentils
• 50g pearl barley
• 1 vegetable stock cube (I used Knorr Vegetable Stock Cube Less Salt)
• 1 teaspoon mixed dried herbs
• salt and pepper to taste