• 2 tbsp oil 2 cups onion chopped
• 4 cups vegetable stock 
• 2 cups lentils (soak in water for 1/2hour)
• 2 tbsp barley 
• 3 tbsp fresh lemon juice 
• Yogurt
• Chopped parsely

1. In a large saucepan, heat oil, saute onion until softened. 
2. Add vegetable stock, lentils and barleys.
3. Cover and simmer for 1 hour.
4. Puree in food processor until creamy and smooth. Return to saucepan simmer for another 15minutes. 
Serve soup in cups & sprinkle with the chopped parsley and a dollop of yogurt.