Mesopotamian Barley, Lentil and Tahini Soup (Vegan)

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.
  • Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.
  • 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.
  • Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.
  • Add the tahini and lime juice.
  • 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 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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