Mesopotamian Barley Lentil And Tahini Soup Vegan Recipes

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Steps:

• Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
• Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
• Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
• Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
• Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
• Season with salt and pepper, then simmer for 5 minutes longer.

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.
• Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.
• 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.
• Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.
• Add the tahini and lime juice.
• Using a hand held mixer, plunge it into the pot and puree some of the ingredients.
• 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.
• 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.