Lentils+Barley

This is one in a series of typical lunch-or-dinner dishes I'm making these days. It has every chance of being vegan - just substitute the stock cube with actual vegetable stock (more effort) or seasonings and soy sauce (the simplest way to go). 

WHAT YOU NEED

- 2 onions
- 4 clove garlic
- ginger (hard to measure it - I just chop off a branch, peel it, and take a few slices)
- 1 cup pearl barley
- 1 cup green lentils
- 1 pack (can or carton - ca. ½ kilo) tomato puree, chopped tomatoes or something along these lines (fresh tomatoes will always be better)

- sunflower or canola oil (this can be substituted with any other fat, like lard or butter)
- 1 stock cube


WHAT YOU DO

1. Boil the lentils in salted water (will take ca. 30 mins) 
2. Peel the onions and quarter them. Saute them on hot oil together with garlic and ginger. 
3. Add the cooked lentils, stock cube and tomato puree. 
4. Boil the barley (will take ca. 15 mins). 
5. Once the barley is cooked, combine everything.