Middle East Barley Lentil Soup Recipe




 Onion1 Large, sliced into rings
 Garlic2 Clove (10 gm), finely minced
 Shredded spinach2 Cup (32 tbs)
 Butter/Rendered chicken fat / both4 Tablespoon
 Hulled barley1⁄3 Cup (5.33 tbs)
 Lamb stock/Chicken stock8 Cup (128 tbs)
 Dried brown lentils1 Cup (16 tbs)
 Minced fresh parsley1 Cup (16 tbs)
 Ripe tomatoes2 , peeled

Nutrition Facts

Serving size: Complete recipe

Calories 1556 Calories from Fat 492

% Daily Value*

Total Fat 56 g86.2%

Saturated Fat 32.1 g160.4%

Trans Fat 0 g

Cholesterol 129 mg

Sodium 3921.8 mg163.4%

Total Carbohydrates 188 g62.7%

Dietary Fiber 21.8 g87.3%

Sugars 31.3 g

Protein 91 g182.8%

Vitamin A 271.9% Vitamin C 199.7%

Calcium 42.3% Iron 71.8%

*Based on a 2000 Calorie diet


Cook onion, garlic and spinach in butter, covered, 5 minutes.
Remove with slotted spoon and set aside.
Lightly brown barley in same pot and add stock.
Cover, bring to gentle boil, lower heat and simmer 30 minutes.
Add lentils and parsley and continue simmering 30 minutes, adding reserved onion mixture last 5 minutes.
Stir in tomatoes.