Instructions

1. Put the split peas in a large bowl of water and soak them for a few hours, preferably overnight.
2. Put the pearl barley and red lentils in a bowl of cold water, rinse, then drain. Do this several times, until the water is clear. Keep them soaking in the final bowl of water, whilst you start the cooking.
3. Finely chop the onion and celery. Heat the oil in a large saucepan and gently sauté the onion and celery, for about 10 minutes.
4. Meanwhile chop the carrots, then peel and chop the turnip and swede into bite-sized chunks.
5. When the onion and celery are soft, add the chopped vegetables, cover and cook for about 5 minutes.
6. Drain the barley & lentils, then the split peas. Add these to the pot, together with the thyme. Pour in the stock, bring to the boil, then after 5 minutes cover the pan and reduce the heat.
7. Simmer gently for about 45 minutes. Check that the barley and the peas are cooked to your liking, then add the kale or cabbage and cook for a further 10-15 minutes or until the cabbage is tender.
8. Serve with crusty bread.