Mesopotamian Barley Lentil And Tahini Soup Vegan Recipes

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MESOPOTAMIAN BARLEY, LENTIL AND TAHINI SOUP (VEGAN)



Mesopotamian Barley, Lentil and Tahini Soup (Vegan) image

From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. This is untrried by me so far, but I plan on making it this winter sometime. I'm wating to see if I get a handheld blender for Christmas.

Provided by VegSocialWorker

Categories     Grains

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1 large onion, peeled and thinly sliced
2 leeks, finely chopped (use both white and green parts)
1 bird chiles, chopped or 1/4 teaspoon cayenne
2 garlic cloves, cushed and peeled
1/2 cup dried garbanzo beans
12 cups vegetable stock or 12 cups water
1 cup barley
1/2 cup dry green lentils, picked over
3 teaspoons salt
1 teaspoon ground black pepper
2 large tomatoes, peeled and chopped
1/2 teaspoon ground turmeric
2 cups fresh swiss chard, chopped
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1/2 cup tahini
2 tablespoons fresh lime juice
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.
  • Add the chickpeas and vegetable stock, and bring to a boil. Reduce the 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 30 minutes until barley and lentils are tender, stirring occasionally.
  • Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.
  • Add the tahini and lime juice.
  • Using a hand held mixer, plunge it into the pot and puree some of the ingredients.
  • If the soup is too thick, add some warm water and bring back to a boil. Adjust seasonings to taste, adding salt, pepper or lime juice as needed.
  • Just before serving, pour the sooup into a tureen or individual serving bowls. Garnish with black pepper and parsley or a sprig of your favorite herb.

Nutrition Facts : Calories 426.9, Fat 16.4, SaturatedFat 2.3, Sodium 1201, Carbohydrate 58.3, Fiber 17, Sugar 6.3, Protein 16.3

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