Lentil and Barley Soup

Ingredients

• 250 ml (1 cup) green or brown dried lentils
• 15 ml (1 tbsp) butter
• 15 ml (1 tbsp) extra-virgin olive oil
• 1 onion, chopped finely
• 2 garlic cloves, chopped
• 4 sun-dried tomatoes, in strips
• 1 carrot, sliced
• 2 celery stalks, sliced on an angle
• 1 bay leaf
• 3 fresh whole sage leaves
• 125 ml (1/2 cup) pearl barley
• 1 3/4 to 2 L (6 to 8 cups) water
• 2 Italian plum tomatoes, peeled, seeded and diced
• 1 sprig rosemary, chopped finely
• Salt and pepper to taste
• 45 ml (3 tbsp) Parmesan cheese, grated
• 30 ml (2 tbsp) goat cheese, shaved