½ C pearl barley

2 T oil

1 t cumin seeds

½ t mustard seeds

2 chillies, chopped

1 bay leaf

2 whole cloves

1 cinnamon quill

½ t turmeric

1 onion, chopped

2 garlic cloves

1 parsnip, chopped

250g butternut pumpkin, chopped

200g kumara, chopped

1 t paprika

1 t ground coriander

1 C dried red lentils

2 tomatoes, chopped

7 C water

1/3 bunch coriander, chopped

1 t ginger

1 t lemon juice

Cook barley in boiling water for 30 mins, drain.  Heat oil and cook seeds, chilli, bay leaf, cloves, cinnamon, turmeric 1 min.  Add onion, garlic 8 mins until soft.  Add hard vegetables and stir to coat, add ground spices, lentils, barley, tomatoes, water.  Bring to boil then simmer 30 mins until vegetables tender.  Stir in coriander, ginger, juice.