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Middle East Barley Lentil Soup

Meal.Mates's picture
Ingredients
  Onion 1 Large, sliced into rings
  Garlic 2 Clove (10 gm), finely minced
  Shredded spinach 2 Cup (32 tbs)
  Butter/Rendered chicken fat / both 4 Tablespoon
  Hulled barley 1⁄3 Cup (5.33 tbs)
  Lamb stock/Chicken stock 8 Cup (128 tbs)
  Dried brown lentils 1 Cup (16 tbs)
  Minced fresh parsley 1 Cup (16 tbs)
  Ripe tomatoes 2 , peeled
Directions

Cook onion, garlic and spinach in butter, covered, 5 minutes.
Remove with slotted spoon and set aside.
Lightly brown barley in same pot and add stock.
Cover, bring to gentle boil, lower heat and simmer 30 minutes.
Add lentils and parsley and continue simmering 30 minutes, adding reserved onion mixture last 5 minutes.
Stir in tomatoes.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.27647
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1556 Calories from Fat 492

% Daily Value*

Total Fat 56 g86.2%

Saturated Fat 32.1 g160.4%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 3921.8 mg163.4%

Total Carbohydrates 188 g62.7%

Dietary Fiber 21.8 g87.3%

Sugars 31.3 g

Protein 91 g182.8%

Vitamin A 271.9% Vitamin C 199.7%

Calcium 42.3% Iron 71.8%

*Based on a 2000 Calorie diet

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Middle East Barley Lentil Soup Recipe