Middle East Barley Lentil Soup Recipe
Ingredients
| 1 large onion, sliced into rings | ||
| 1 or 2 garlic cloves, finely minced | ||
| Spinach | 2 Cup (16 tbs), finely shredded | |
| 4 tablespoons butter and/or rendered chicken fat | ||
| 1/3 cup hulled barley | ||
| 6 to 8 cups lamb or chicken stock | ||
| 1 cup dried brown lentils | ||
| Minced parsley | 1 Cup (16 tbs) | |
| 2 ripe tomatoes, peeled and diced | ||
Directions
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.
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.
Chef
