MESOPOTAMIAN BARLEY, LENTIL AND TAHINI SOUP (VEGAN)

Mesopotamian Barley, Lentil and Tahini Soup (Vegan) image

Provided by VegSocialWorker

Categories Grains

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1 large onion, peeled and thinly sliced
2 leeks, finely chopped (use both white and green parts)
1 bird chiles, chopped or 1/4 teaspoon cayenne
2 garlic cloves, cushed and peeled
1/2 cup dried garbanzo beans
12 cups vegetable stock or 12 cups water
1 cup barley
1/2 cup dry green lentils, picked over
3 teaspoons salt
1 teaspoon ground black pepper
2 large tomatoes, peeled and chopped
1/2 teaspoon ground turmeric
2 cups fresh swiss chard, chopped
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1/2 cup tahini
2 tablespoons fresh lime juice
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh parsley, chopped

Steps:

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.

Nutrition Facts : Calories 426.9, Fat 16.4, SaturatedFat 2.3, Sodium 1201, Carbohydrate 58.3, Fiber 17, Sugar 6.3, Protein 16.3