LENTIL AND BARLEY SOUP WITH ANISEEDS

Steps:

• Soak the lentils and barley in water for about 10 hours. Melt ghee in a large kettle. Add turmeric, aniseeds, chopped ginger, chopped garlic and curry/bay leaves. Fry gently for two minutes. Add onions and fry until slightly softer. Wash the lentils and add along with fresh water. Bring to a boil and keep simmering. Meanwhile, boil the barley until soft (25 minutes or so). Optionally add other vegetables. If you like, boil some quinoa on the side (approx 15 mins), then remove water, and add to the soup. When the lentils are soft and tender, add the canned tomatoes, barley, and optionally the quinoa. Add lemon juice, ground cumin, chilli, salt and pepper to taste. Wash, chop and add the spinach. Turn off heat and leave for a few minutes. Garnish with fresh coriander leaves before serving.