Justin's lentil&chard stew

Our very first recipe! Courtesy of Justin. Enjoy!

5-6 large leaves Rainbow Chard (or other leafy green veg)
200g Green or Brown Lentils
50g Pot Barley
1/2 Red Onion
1-2 cloves Garlic
1Carrot
8-10 cupsWater
3 tbsp Sunflower Oil
15 Black Peppercorns
2-3 Bay Leaves
2 tbspMarjoram (dried)
1 tbspPaprika
3 tbspTomato Puree
1 Vegetable Stock Cube (optional)
Sea Salt to taste

Soak barley 6 hours, and lentils ½ hour prior to cooking. Dice onion, carrot and garlic. Chop chard leaves. Heat oil in pan and fry onion until lightly browned, then add garlic, paprika, marjoram, and bay leaves. Stir and fry 30 seconds. Add lentils and barley and water, and bring to boil. Crush peppercorns and add to pot. Add stock cube (optional) and tomato puree. Reduce heat and simmer 30-40 minutes or until lentils and barley become tender. Add more water as required. Add carrot and chard, return to boil and simmer 10 minutes.

Serve stew on its own, or over mashed potatoes or rice. Serves 3-4.