BARLEY AND LENTIL SOUP

The Jerusalem Post Magazine - - FOOD -

Makes six to eight serv­ings

¼ cup oil

2 onions, chopped finely

5 cloves gar­lic, crushed

1 Tbsp. cumin

½ tsp. cin­na­mon

2 level Tbsp. onion soup pow­der

1 Tbsp. salt

½ tsp. black pep­per

½ tsp. spicy pa­prika

2 Tbsp. to­mato paste

1 potato, peeled and cubed

5 sprigs of pars­ley, chopped finely

5 sprigs of cilantro, chopped finely

¾ cup green len­tils, soaked for 30 min­utes in wa­ter and then drained 1½ cups pearl barley, rinsed well

8 cups wa­ter

Heat the oil in a large pot and add onion. Sauté un­til golden brown and then add gar­lic. Fry for a few sec­onds and then add cumin, cin­na­mon, onion soup pow­der, salt, pep­per, spicy pa­prika, and to­mato paste. Stir and then pour in 1 cup of wa­ter and add pota­toes, pars­ley, cilantro and bring to a boil.

Add the len­tils and barley and bring to a boil. Pour in the rest of the liq­uid (wa­ter should reach up to ¾ of the pot). Cover and cook for 30 to 40 min­utes. Stir ev­ery once in a while. If nec­es­sary, add more boil­ing wa­ter. Taste and ad­just sea­son­ing.

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