Persian barley bean soup

from Veg-Feasting cookbook p. 79

Serves 6 to 8

Ingredients for soup:

  • 1/4 cup olive oil 
  • 1 large onion, diced 
  • 2 tsp salt, or more 
  • 1 tsp black pepper 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1/2 tsp turmeric 
  • 1/2 cup rice 
  • 1/2 cup pearl barley 
  • 1/2 cup brown lentils 
  • 5 cups water (may need more) 
  • 1 can garbanzo beans (14 oz) 
  • 1 cup chopped fresh parsley 
  • 1 cup chopped fresh cilantro 
  • 1 package (10 oz) frozen chopped spinach, thawed (I omit) 

Ingredients for garnish (optional) 

  • 3 Tbsp olive oil 
  • 4 cloves garlic, chopped 
  • 2 Tbsp dried mint 
  • 1 tsp salt 

Instructions:

  1. Heat the oil in a large stockpot or Dutch oven over medium heat, add the onion and saute for about 5 minutes. 
  2. Add the salt, pepper, cumin, coriander and tumeric ansd saute for an additional minute. 
  3. Add the rice, barley and lentils and stir to completely coat with the oil and the spices. 
  4. Add the water, cover and simmer over medium heat until the grains and lentils are cooked, about 30 minutes. May need to add additional water.
  5. Add the garbanzo beans, parsley, cilantro and spinach and simmer for an additional 15 minutes. 
  6. Meanwhile prepare the garnish by heating the oil in a small skillet over medium heat and quickly sauteing the garlic, dried mint and salt for about one minute. 
  7. Pour the soup nto bowls and garnish with the mint/garlic sauce.