3 Reviews

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! :)

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lumen7 February 01, 2009

Lovely flavors. I multiplied this recipe by 4, and it made a very large stock pot full. I used a habanero I had and canned ceci beans instead of dried. I used some nice small french lentils and pearled barley. I used the rest of the ingredients as listed. This soup is surprisingly nice looking. I though that it might end up muddy looking, but it didn't. The fresh lime juice is a nice note, and the tahini was subtle. I didn't bother with the pureeing step, the soup had good body without. I did add in some baby spinach at the end, along with the chard which kept its' color. Thank you for posting this recipe, Ajo.

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Chef Edlear January 29, 2009

First of all, there is no way this makes six servings. It's at least double that--this is a huge amount of soup. And that was after I scaled the recipe down by about 25%. I made a few other small changes. I used a minced jalepeno along with a little cayenne pepper. I used a can of garbanzos as I didn't realize the recipe called for dried beans. I didn't peel the tomatoes. I used dried dill. Also, there is nowhere in the instructions about when to add the chard (and I used kale because I couldn't find chard). So I added the kale right before I used the stick blender. The bottom line is that this is an excellent recipe, a very tasty and hearty soup that I will be enjoying for a long time. Thank you.

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windhorse23 December 20, 2008
Mesopotamian Barley, Lentil and Tahini Soup (Vegan)