Lentil, Barley & Mushroom Soup

Ingredients

1 tablespoon olive oil

2 medium leeks, trimmed, halved, finely chopped

3 cloves garlic, crushed

250g button mushrooms, thinly sliced

2 x 410g cans chopped tomatos

1/2 cup dry red lentils, cooked and rinsed

1/3 cup pearl barley

5 cups cold water

Basil, salt  & pepper to taste

Directions

1)  Heat Oil in large pan over medium heat. Add leek, mushrooms and garlic,

2)  Cook, stirring, for 3-4 minutes until softened

3)  Add remaining ingredients and bring back to the boil

4)  Reduce heat and simmer for approx 4 minutes or until barley is tender

5)  Serve with fresh parsley

6)  Eat & Enjoy!

Serves 4