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 Middle Eastern - Iraqi Barley, Lentil And Vegetable Stew
adapted from The Universal Kitchen by Elisabeth Rozin
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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1
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Time to Make
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0:00
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