Iranian Barley Soup

Name: Iranian Barley Soup
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 cup dried barley; 1/2 cup dry green lentils or 1/2 cup red lentil; 6 cups water; 2 medium onions, chopped; 2 tablespoons olive oil or 2 tablespoons sunflower oil; 1 tablespoon dried mint or 1 tablespoon parsley; 1 teaspoon turmeric; 1/2 teaspoon ground black pepper

4.50 (7)

⏱ 80 mins 🍽 4 serving(s) 🏷 Grains

This wholesome Iranian soup combines barley and lentils with aromatic turmeric and mint. It is simmered gently for over an hour, allowing the grains to become tender and the flavours to meld beautifully. A simple variation suggests frying the onions first for added depth, and you can stir in cooked beans just before serving for extra heartiness. It's a nourishing and straightforward dish perfect for a comforting meal.

Ingredients

1 cup dried barley
1/2 cup dry green lentils or 1/2 cup red lentil
6 cups water
2 medium onions, chopped
2 tablespoons olive oil or 2 tablespoons sunflower oil
1 tablespoon dried mint or 1 tablespoon parsley
1 teaspoon turmeric
1/2 teaspoon ground black pepper

Method

Combine all the listed ingredients in a large cooking pot and bring the mixture to a gentle boil.
Allow the soup to simmer for 1 1/4 hours, remembering to stir it from time to time.
For a variation, you can fry the chopped onions in the oil before adding them to the pot.
Stir in 1 cup of cooked chickpeas or red kidney beans a few min before you are ready to serve.

Nutrition (per serving)

Sodium21600 mg

Recipe details

CategoryGrains

Authorwinkki