Serves 4-6

Ingredients:

• One medium sized onion, sliced
• Two stalks of celery, diced
• Two carrots, peeled and diced
• One leek, washed and sliced
• 800grams pumpkin, peeled and diced
• Two and half tbsp Hand Smoked Manuka
• 400g Tinned chopped tomatoes
• 1 ‘thumb’ of ginger root, grated or finely chopped (or one heaped teaspoon ground ginger)
• 1/3 cup Pearl barley
• 1/3 cup Green split peas
• 1/3 cup brown lentils
• One tsp dried thyme
• Two bay leaves (fresh or dried)
• 50 grams Frozen Peas
• Two litres of water

Method:

Note: We used Sunbeams ‘Sear and Slow’ to sauté the onion and vegetables in the slow cooker at stage one below, however, if you are using a traditional slow cooker, sauté the vegetables and onion in a frying pan then add to your slow cooker. This step is not essential however will result in a superior result.

1. Sauté onion, carrot, celery and leek. Add to slow cooker.
2. Stir in the Hand Smoked Manuka and add the pearl barley, split peas and lentils. Stir in the dried thyme.
   
   
   
3. Add the chopped tomatoes and diced pumpkin, followed by the grated ginger, bay leaves and water.
   
   
   
   
   
4. Heat in slow cooker for six hours on low or four hours on high (add frozen peas thirty minutes before cook time is up and stir in well)
   
   (note: cook times may vary depending on your slow cooker)