It’s time I start blogging about the everyday again. Hiatus has lasted long enough and I’ve found myself moping a lot rather than being constructive.

Tonight’s dinner is a yummy zucchini and lentil soup with wholemeal sourdough.

The great thing about this soup is you can’t go wrong – just throw things in. Tonight’s version contained:

2 zucchini’s, grated

1 onion, finely chopped

1 cup red lentils

1/2 cup pearl barley

fresh chives

fresh majoram

fresh thyme

vegetable stock

salt and pepper.

Brown the onions in a little olive oil and add the zucchini. Add roughly 4 cups of water and remaining ingredients. Simmer until the barley is soft and serve with toast.