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Ash-E Jow (Iranian Barley Soup) dairy, grains, indian, middle east, vegetables 1 cup dried barley 1/2 cup dried green or red lentils 6 cup water 2 medium onions, diced 2 tablespoon olive or sunflower oil 1 tablespoon dried mint or parsley 1 teaspoon turmeric 1/2 teaspoon ground black pepper 1) Put everything into a pot and then bring to a gentle boil. 2) Simmer for 1 1/4 hours, stirring occasionally. 3) Serve with feta cheese and salad. Variations: Fry the onions, in the oil, before putting them in the pot. Add 1 cup of cooked chick peas or red kidney beans, a few minutes before serving. From: ab684@- Freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue #178 Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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