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

ZESTY GREEK LENTIL AND BARLEY SOUP



Zesty Greek Lentil and Barley Soup image

A nutritious Greek lentil recipe, perfect for anytime of the year!

Provided by Marilena Leavitt

Categories     Vegetarian Soup

Time 1h

Yield 6

Number Of Ingredients 16

½ lb. dried, small, brown lentils
½ cup barley
6 TBSP. extra virgin olive oil
2 small onions, diced
2 medium carrots, diced
1 stalk celery (with the leaves)
6 cloves garlic
2 ----- bay leaves
1½ cups tomato sauce (passata)
7 cups water (or more)
1-2 tsp. smoked paprika
1 TBSP. dried Greek oregano
1 tsp. salt (or more)
--- ---- pepper to taste
3 TBSP. red wine or Balsamic vinegar
--- ---- best-quality finishing olive oil

Steps:

  • Rinse the lentils well under cold water and place them in a medium pot. Add some water, just enough to cover them, and bring to a boil. Reduce the heat and simmer for 4-5 minutes. Empty the lentils into a colander to drain and discard the water.
  • Return the lentils into the pot, add the barley, olive oil, onions, carrots, celery, garlic, bay leaves, tomato sauce, 6 cups of fresh water and the paprika and pepper. (Hold off on adding the salt and the oregano). Cover and bring to a boil.
  • Reduce the heat, partially uncover the pot, and cook for about another 30 to 40 minutes or until the lentils, the barley, and the vegetables are soft, stirring occasionally. Add the oregano and the salt and cook for 5-10 minutes more or until the soup is slightly thickened. If the soup is becoming too thick, add some hot water at this stage. Remove the bay leaves.
  • Just before serving, drizzle the red wine vinegar (or even better, Balsamic vinegar) and some extra virgin olive oil and stir well. Taste and adjust the seasoning. Pour into soup bowls, squeeze a few drops of fresh lemon juice for added flavor, and serve. This soup is traditionally served with seasoned Kalamata olives and a loaf of good, crusty flatbread.

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