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Middle Eastern   -   Iraqi Barley, Lentil And Vegetable Stew   adapted from The Universal Kitchen by Elisabeth Rozin

Description
Ingredients
  • 1 Large Onion -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Barley
  • 1/2 Cup Lentils
  • 3 Cups Chicken Stock
  • 1 Can Tomatoes -- Chopped
  • 2 Medium Red Bell Pepper -- Chopped
  • 1 Pound Swiss Chard -- Chopped (Optional)
  • 2 Cups Chickpeas -- Cooked
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Pepper
  • 1 Lemon Lemon Juice
  • 3 Tablespoons Tahini
  • Parsley -- Chopped
Directions Saute onion and garlic in oil for 5 minutes. Add barley, lentils and broth. Bring to a simmer and cook for 30 minutes. Add tomatoes, peppers, chard, chickpeas, salt, pepper and lemon juice. Mix well and cook for 15 minutes. Stir in tahini and parsley. Serve.
Serves 1
Time to Make 0:00



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