Zuppa d’orzo e lenticchie – Pearl Barley and Lentil Soup

This is my midweek soup, which could last until Friday for my husband and I. We do not get bored as it improves and changes in consistency and flavour every day. 
The combination of pearl barley, lentils and pancetta transforms the dish into a rich comfort food meal. 
Savoy cabbage and leek are essential to sweeten this winter dish. 

Zuppa d’orzo e lenticchie – Pearl Barley and Lentil Soup


100 g pearl barley
100 g small brown lentils
150 g smoked pancetta, diced
1 large onion, chopped
1 large carrot, quartered and chopped
1 large leek, roughly chopped
1 celery stick, finely chopped
2 waxing potatoes (300g), peeled and cubed
300 g Savoy cabbage, finely shredded
1.5 litres vegetable stock
2 bay leaves, torn
1 handful flat-leaf fresh parsley, chopped
Sea salt and black pepper
Extra virgin oil
Freshly grated Parmesan cheese to serve (optional)

Serves 6 to 7
Preparation time: 15 minutes
Cooking time: 40 minutes

1. In a pan, heat 1 tablespoon of oil and sauté the pancetta for 2 to 3 minutes on medium-high heat until golden, stirring frequently.
2. Reduce the heat and add the vegetables with a pinch of salt; sauté for 3 to 5 minutes, stirring throughly.
3. Incorporate barley and lentils and cook for 1 minute, combining the ingredients together with a good stir.
4. Pour in the stock  and bring to the boil. Add the bay leaves and little salt, lower the heat and leave to a simmer, covered, for 40 minutes, until soft, stirring occasionally.
5. Remove from the heat and add the parsley. Leave to rest for at least 20 minutes before serving.
6. Serve hot, with a good sprinkle of Parmesan cheese on top.