60g/2 oz pearl barley
100g/3 oz red lentils
A few leeks
A bunch of fresh dill
Sea salt

Put the barley and lentils in a large dish and add 3 pints of water.

Leave to soakpreferably overnight.

Slice a leek, finely chop the dill and place these along with the salt into the dish.

Simmer the soup gently, with the lid on, for about one hour.

Serve