Mesopotamian Barley, Lentil And Tahini Soup (vegan)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 large onion, peeled and thinly sliced
• 2 leeks, finely chopped (use both 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

Recipe

• 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.