Mesopotamian Barley, Lentil & Tahini Soup

Name: Mesopotamian Barley, Lentil & Tahini Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 1 large onion, peeled and thinly sliced; 2 tablespoons vegetable oil, butter or ghee; 1 bird chili, chopped, or ¼ teaspoon cayenne; 2 leeks, finely chopped (use both white and green parts); 2 cloves garlic, crushed and peeled; 1 bird chili, chopped, or ¼ teaspoon cayenne; 12 cups vegetable stock or water; ½ cup dried chickpeas; 2 tablespoons vegetable oil, butter or ghee; 2 tablespoons vegetable oil, butter or ghee; ½ cup chopped fresh cilantro; ½ cup sesame paste, sour cream or whey; ½ cup chopped fresh dill; ½ cup chopped fresh parsley; ½ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley; ½ cup sesame paste, sour cream or whey; 2 tablespoons fresh lime juice; ½ cup dried green lentils, picked over; 3 teaspoons salt; 12 cups vegetable stock or water; 1 cup barley; ½ teaspoon ground turmeric; 2 cups chopped fresh Swiss chard; 1 teaspoon freshly ground black pepper; 2 large tomatoes, peeled and chopped

Preparation info

Servings:
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

2 tablespoons vegetable oil, butter or ghee
1 large onion, peeled and thinly sliced
2

Asia
Iran
Soup

Method

Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic, and stir-fry for 10 minutes.
Add the chickpeas and vegetable stock, and bring to a boil. Reduce heat to medium-low, partially cover and simmer for 40 minutes. Add the barley, lentils, salt and pepper and bring back to a boil. Reduce heat to simmer, partially cover and cook for