ONE MORE FROM MESOPOTAMIA Just Sharing 1 More item I am making being ThankFull.
From Mesopotamia.
Love4a1000yrs.
Bless You!
Mesopotamian Barley, Lentil and Tahini Soup (Vegan)
Soup
- 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
Garnish
Directions:
1
Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.
2
Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.
3
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.
4
Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.
5
Add the tahini and lime juice.
6
Using a hand held mixer, plunge it into the pot and puree some of the ingredients.
7
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.
8
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.
Take Care,
Love4a1000yrs
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garbanzo beans . Thanks for being so very thankful and sharing. 