Smoky lentil and barley soup with crispy chickpeas and feta

Ingredients:

• 3 Tbsp (45ml) olive or vegetable oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, chopped
• 3 cloves garlic, crushed
• 2 Tbsp (30ml) smoked paprika
• 2 tsp (10ml) ground coriander
• 2 tsp (10ml) ground cumin
• 2 Tbsp (30ml) tomato paste
• 1 can (400g) chopped tomatoes
• 2 Tbsp (30ml) balsamic vinegar
• 2 Tbsp (30ml) sugar
• 8 cups (2L) vegetable or chicken stock (or use equal parts water and stock to cut cost)
• Salt and milled pepper
• 1 packet (600g) PnP lentil & barley soup mix

For serving:

• Handful chopped fresh herbs (like coriander or parsley)
• 1 packet (100g) PnP salt & pepper crispy chickpeas
• Feta cheese, crumbled
• French loaf or ciabatta, sliced and toasted

Method:

1. Heat oil in a medium sized pot.
2. Add onion, carrot and celery and fry until soft for about 10 minutes.
3. Add garlic, spices and tomato paste, and fry for 5-8 minutes.
4. Add canned tomatoes, balsamic vinegar, sugar and stock. Season.
5. Simmer soup on low heat for 30-40 minutes with the lid on, stirring halfway through.
6. Add lentil and barley soup mix and simmer for another 10-15 minutes. Season.
7. Ladle into bowls and top with herbs, crispy chickpeas and feta.
8. Serve hot with toasted bread.