Jacques Caplat’s recipe

For 6 to 8 servings

• 1 glass of pearl barley
• 2 or 3 glasses of legumes (green or coral lentils, split peas, beans previously soaked overnight)
• 1 or 2 onions
• 3 or 4 carrots
• 1 medium sized pumpkin
• 1 quarter large red cabbage
• 2 or 3 leeks
• herbs of Provence
• olive oil
• salt pepper

The preparation

Clean all the vegetables. Peel the onions and carrots. Slice the onions, cut the carrots into very small cubes. Cut the pumpkin into small cubes, without peeling it but removing the seeds (you can boil it beforehand to make cutting easier). Finely slice the red cabbage and leeks, separating the green from the white. Reserve all vegetables separately.

In a pot with a drizzle of olive oil, quickly brown the onions, pour in the pearl barley and legumes, cover with double the amount of water and bring to the boil. Leave to simmer for 5 minutes, add the carrots, then the pumpkin.

Add the red cabbage, then the green leeks and, at the end of cooking, the white leeks. All for 20 to 30 minutes of cooking. Season very lightly with a little salt, pepper and Provence herbs. Serve hot, with a slice of bread.