Ingredients:

100 g. pearl barley

2 tbsp. vegetable oil

½ tsp. brown mustard seeds

1 tsp. cumin seeds

2 green chilies, deseeded and finely chopped

1 bay leaf

2 cloves

1 small cinnamon stick

½ tsp. ground turmeric

1 large onion, chopped

2 garlic cloves, finely chopped

1 parsnip, cut into chunks

200 g. butternut squash, cut into chunks

200 g. sweet potatoes, cut into chunks

1 tsp. paprika

1 tsp. ground coriander

225 g. red lentils

2 tomatoes, chopped

small bunch coriander, chopped

1 tsp. grated ginger

1 tsp. lemon juice

Directions:

1. Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chilies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle.

2. Tip in the onion and garlic, and then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

3. Add the lentils, pearl barley, tomatoes and 1.7 liters water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

Bon Appetit!