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Barley & Bean Soup (Ash e jow)

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Serves 6 | Prep Time 15 | Cook Time 60

Why I Love This Recipe

FEATURING: Onion, garlic, leafy greens (kale, kohlrabi leaves, swiss chard, or spinach), coriander, parsley and mint.

This is a Persian/Iranian recipe that I found on Ricardo Cuisine and adapted slightly. I usually make it on the stove but you can easily make it in a slow cooker (see link to original recipe for instructions).

You can freeze this recipe without the garnish.

Ingredients You'll Need

1 onion, chopped
15 ml (1 tbsp.) Olive oil
1 clove garlic, minced
5 ml (1 tsp.) Ground turmeric
125 ml (1/2 cup) of dried green lentils, rinsed
125 ml (1/2 cup) pearl barley
1.5 liters (6 cups) vegetable broth
1.5 liters (6 cups) of leafy greens (kale, kohlrabi leaves, spinach)
500 ml (2 cups) packed fresh cilantro (leaves and stems a bit)
500 ml (2 cups) packed fresh parsley (leaves and stems a bit)
1 can of 540 ml (19 oz) chickpeas, rinsed and drained
1 can of 540 ml (19 ounces) kidney beans, rinsed and drained
Salt and pepper

1 clove garlic, minced
15 ml (1 tbsp.) Olive oil
75 ml (⅓ cup) chopped fresh mint
Plain yogurt to taste (greek or coconut) - OPTIONAL



In a large pot over medium-high heat, brown the onion in oil. Add garlic and turmeric. Add salt and pepper. Continue cooking over medium heat 2 minutes, stirring. Add the lentils and barley and mix to coat well.

Add the broth and bring to a boil. Cover and simmer for 40 min or until barley is tender.

Add leafy greens, herbs, chickpeas and kidney beans. Cook for another 10 minutes.


In a small skillet over medium-high heat, brown the garlic in oil. Transfer to a small bowl. Add mint and mix well.

Spoon into bowls. If desired, serve with a little yogurt or a wedge of lemon and mint garnish (optional).

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