Sautee the shallots in the olive oil for a good 10 minutes.
2
Add chopped beans and tomatoes and stir around in the oil.
3
Add the barley and the lentils and cover with the vegetable stock.
4
Cover and bring to the boil and then lower the temperature and simmer for 30 minutes or until the barley and the lentils are done. This takes 10 minutes in a pressure cooker.
5
Blend the soup with a hand blender.
6
In a separate little pot, heat up about 2 tablespoons of olive oil and add 1 teaspoon of mustard seeds.
7
Turn the heat up high and wait for the seeds to pop.
8
Remove from the heat and add a spoon of cumin seeds and a spoon of chili flakes.
9
Immediately pour this mixture on the soup.
10
Stir and serve to warm your heart on a cold summer evening. Serve with gutsy sourdough bread.
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