Iranian Barley Soup
Found online at an Iranian student website.
- 1 cup dried barley
- 1/2 cup dry green lentils or red lentil
- 6 cups water
- 2 medium onions, chopped
- 2 tablespoons olive oil or sunflower oil
- 1 tablespoon dried mint or parsley
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
Put everything into a pot and then bring to a gentle boil.
Simmer for 1 1/4 hours, stirring occasionally.
Variations: Fry the onions in the oil before putting them in the pot.
Add 1 cup of cooked chick peas or red kidney beans a few min before serving.