Ingredients
• 2 Tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 150g flat pancetta, diced
• 1 Tbsp fennel seeds
• 1 stick celery, finely diced
• 2 carrots, finely diced
• 1/2 cup pearl barley
• 2/3 French lentils
• 2 cups chicken stock
• 2 cups water
• 1 cup dry white wine
• 400g can chopped tomatoes
• 1 tsp ground cumin
• 1 cinnamon stick
• Greek-style yoghurt, to serve
• Shaved parmesan, to serve
• Finely chopped flat-leaf parsley leaves, to serve
Method
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Put a large frying pan over a high heat and add oil, onion, garlic, pancetta and fennel seeds. Cook, stirring, for 2 minutes.
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Transfer to the bowl of a 4.5L-capacity slow cooker. Add celery, carrot, barley, lentils, stock, water, wine, tomatoes, cumin and cinnamon. Set appliance to low, cover and cook for 8 hours. Serve soup topped with Greek-style yoghurt, parmesan and parsley.
