Mesopotamian Barley, Lentil and Tahini Soup (Vegan)

READY IN: 2hrs 20mins
Recipe by VegSocialWorker

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.

Top Review by lumen7

Fantastic flavours! I halved this as I only cook for 2 and have plenty leftover for lunches. I also used kale instead of chard and had a few mushrooms I needed to use so threw them in. I thought it was fine without using the blender so didn't bother. I will be making this regularly! :)

Ingredients Nutrition

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.
  2. Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.
  3. 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.
  4. Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.
  5. Add the tahini and lime juice.
  6. Using a hand held mixer, plunge it into the pot and puree some of the ingredients.
  7. 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.
  8. 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.

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