STREAMING NOW: Feast with Friends

Mesopotamian Barley, Lentil and Tahini Soup (Vegan)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. This is untrried by me so far, but I plan on making it this winter sometime. I'm wating to see if I get a handheld blender for Christmas.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: