MMMmmm, I'm loving the aromas from this pesto infused soup.  Followed by the hearty lamb shanks.  I'm in a phase of cooking a vego soup and meat casserole on weekends to get through at least half the week for lunch and dinner.  Sure beats cooking every night!  So we'll start with the soup. RECIPE: Super Vegie Soup. Start by rinsing 1/2 cup yellow lentils, 1/2 cup of barley. Saute 1 sliced leek in some olive oil and 1 teaspoon of brown mustard seeds. When they start to pop add the lentils, barley and stock.  Then simmer in your 1 1/2 litres of homemade vegie stock (I used the tops off a bunch of celery, tops off celeriac and fennel,ends of carrots, broccoli, cauli and other vegies.  Brew up in 2 L of water with a couple of bay leaves, pepper and other herbs you like. You can also add chicken or meat bones. Strain after 2 hours, cool and freeze or use the next day in a casserole or soup).   Simmer around an hour, add your vegies cut into small cubes and 1 teasp tarragon.  Go for vegies you wouldn't normally buy that are in season.  I used a celeriac bulb (they look like something out of Hogwarts Herbarium Class!), just peel and cube, same for 3 jerusalem artichokes, 1 potato, 2 sticks of celery, 1/2 head of cauliflower, a sprinkle of dried chilli (optional).  Simmer until cooked – around 15 minutes.  Put a handful of baby spinach and 1/2 handful of fresh coriander in the bottom of each serving bowl, ladle soup over and top with fresh basil pesto (I bought mine from the deli at Fyshwick markets) or you could add some freshly grated parmesan.  This is a delightful soup. Proper vegetarian with the combining of legume (lentils) and whole grain (barley) gives energy all afternoon. Great in the thermos for lunch.