*vegetarian option, leave out the meat.
This recipe is my favourite. I learned it from a friend when living in Cape Town to help make the winter cold more bearable and it’s been a staple in my kitchen ever since.
It’s easy, I cook it in the slow cooker cause the barley and lentils need long slow cooking to make them lovely and soft. The prep time is about 20 minutes, and the cost is around R45.00 for a full slow cooker that will feed at least six people.
You will need:
- 1 cup barley (soak in a bowl of hot water while prepping veg)
- 1 cup lentils (put in hot water with barley to soak)
- 1 or 2 large pieces of beef shin with the bone in.
- 1 large carrot, peeled and sliced into rings
- 1 Large Onion diced fairly chunky
- 2 x Celery sticks (with leaves) chopped into chunks
- 2 x cloves of garlic chopped
- A generous splash of Worcester Sauce
- 1 x can of chopped Italian tomatoes
- 1 x sachet tomato paste
- S & P
- Beef stock with around 1 L of water (enough to cover all ingredients in the slow cooker)
Here’s what you do now:
Brown the shin in a frying pan adding salt and pepper (I add a little chilli oil to add a bit of zing to the soup)
Place browned meat in the slow cooker and add all the other ingredients in, when adding the stock, make sure that the amount of water in the slow cooker is enough to cover all the ingredients in the pot, this ensures even cooking. I add in the soaking water from the lentil/barley mix.
Leave to cook in your slow cooker for at least 4/5 hours. I give mine a little toss around half way just to make sure all the flavours are mixed through.
This soup is filling, warming and super comforting. Serve it just as is, add some fancy bread and butter, but be ready for a wonderful filling meal, and the extra bonus, it’s another #budgetbuster meal!
If you try this recipe, please let me know your results in the comments.