Middle East Barley Lentil Soup
|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|
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.