Aromatic Barley and Lentil Soup

The use of barley in soups is popular in the Arab Gulf countries. The combination of barley and lentils in this traditional Arab Gulf soup makes for a nourishing and affordable meal for anyone.

SERVES: about 6

PREP TIME: 15 minutes

COOKING TIME: 1 hour 15 minutes

INGREDIENTS:

• 3 tablespoons oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed to a paste
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 1/4 cup (55 g) dried barley
• 1/4 cup (50 g) dried brown or green lentils
• 4 cups (1 liter) water
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground coriander
• Generous pinch of ground red pepper (cayenne)
• 1/2 cup (100 g) drained cooked or canned chickpeas

INSTRUCTIONS:

1. In a large saucepan with a lid, heat the oil over medium heat.
2. Add the finely chopped onion and fry it uncovered for 8 minutes until it becomes golden and translucent.
3. Stir in the crushed garlic and finely chopped coriander leaves, and continue to fry, stirring frequently, for 3 minutes.
4. Add the dried barley, dried lentils, water, salt, dried basil leaves, ground turmeric, ground black pepper, ground coriander, and a generous pinch of ground red pepper (cayenne).
5. Bring the mixture to a boil.
6. Cover the saucepan with the lid and reduce the heat to low. Let it simmer for 1 hour, stirring occasionally. If you prefer a thinner consistency, you can add more water.
7. Add the drained cooked or canned chickpeas to the soup and stir them in.
8. Serve the hot soup and enjoy its comforting flavors and hearty texture.