Mesopotamian Barley Lentil And Tahini Soup Vegan Recipes

LENTIL BARLEY SOUP {VEGAN}

Steps:

• In a dutch oven or large pan, heat the olive oil over a medium heat.
• Add the onion, celery, carrots, and garlic.
• Stir, cover, and cook gently until tender (about 5 minutes).
• Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
• Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
• Season with salt and black pepper if necessary.
• Serve with French bread.

BARLEY LENTIL SOUP

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

CARROT-TAHINI SOUP WITH CORIANDER, TURMERIC AND LEMON

Steps:

• In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
• Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
• Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
• When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
• Serve soup garnished with the lemon zest, cilantro and pita wedges.

MESOPOTAMIAN BARLEY, LENTIL AND TAHINI SOUP (VEGAN)

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.