Barley and Root Vegetable Soup

1 tablespoon olive oil
1 onion, finely chopped
2 stalks of celery, cut into chunks
2 carrots, cut into chunks

2 tablespoons tomato paste
1 tablespoon dried marjoram
salt and pepper to taste
pinch of dried chilli

1/3 cup red lentils
1/2 cup barley

3 big waxy potatoes, cut into chunks
3 turnips, cut into chunks
1 small zucchini, cut into chunks
8 cups water (or enough to cover the veggies by 2 inches)

Serves 6
Heat the olive oil in a big heavy-bottomed pot over medium heat. Saute chopped onion, celery and carrots for a few minutes. Add marjoram salt, pepper and tomato paste and saute for another few minutes.
Now stir in the barley and the lentils, potatoes, zucchini and turnips. Add enough water to cover the vegetables and barley mixture by 2 inches. Cover partially and simmer for about an hour.