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Ash-E Jow (Iranian Barley Soup)

 

A delicious soup made with pearl barley, green lentils, onions and dried mint leaves.
431

Yield

6

servings

Prep

5

min

Cook

75

min

Ready

80

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 cup pearl barley
½ cup lentils, green
(urad dal), or red
6 cups water
2 medium onions
diced
2 teaspoons olive oil
1 teaspoon mint leaves
dried
*
1 teaspoon turmeric
½ teaspoon black pepper
ground
salt
to taste
*

Directions

Put everything into a pot and then bring to a gentle boil.

Simmer for 1¼ hours, stirring occasionally.

Serve with feta cheese and salad.

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 minutes before serving.

 

* not incl. in nutrient facts

Add review

 

 

Comments

heartful blogger

This is a really inadequate recipe. Following these instructions, the soup tasted awful. I've since found other recipes for this dish and now I know why - it leaves out essential things like tomato paste, lime juice and stock. Thumbs down.

about 12 years ago

happyzhangbo

Thanks for your comment. Just added another similar recipe which uses chicken stock and tomato paste, also the onions are sauteed too, hopefully you will enjoy this recipe!

about 12 years ago

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 20310% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 11g 44%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 6%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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