Mesopotamian Barley, Lentil and Tahini Soup

Caution:  Uses dried garbanzo beans which must be soaked overnight!

Ingredients:

Soup

• 2 tablespoons vegetable oil
• 1 large onion, peeled and thinly sliced
• 2 leeks, finely chopped (use both white and green parts)
• 1 bird chile, chopped or 1/4 teaspoon cayenne
• 2 garlic cloves, cushed and peeled
• 1/2 cup dried garbanzo beans  (MUST BE SOAKED O/N; see How To section of cookbook)
• 12 cups vegetable stock or water
• 1 cup barley (preferably hulled, rather than pearl)
• 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  (can alternatively use kale)
• 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

• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons fresh parsley, chopped

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stir fry (or saute) for 10 minutes.
2. Chickpeas and hulled barley
   1. Non-pressure cooker method.  Add the chickpeas, barley and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes. 
   2. Pressure cooker method.  Pre-cook the chickpeas and Hulled Barley.  See How to Cook  section of cookbook for garbanzo beans (chickpeas) and Hulled Barley.  Add to onions, etc. along with vegetable broth.
3. Add the lentils, salt and pepper and bring back to a boil. Reduce heat to simmer, partially cover and cook for 30 minutes until chickpeas, 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 swiss chard or kale.  Cook until wilted (just a few minutes).
6. Add the tahini and lime juice.
7. Adjust thickness with water or vegetable broth.

 

 

 

 

 

 

 

 

 

• Optional step. 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 soup into a tureen or individual serving bowls. Garnish with black pepper and parsley or a sprig of your favorite herb.