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Iranian Barley Soup
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You can also dress up this flavorful barley by adding a cup of cooked chick peas or kidney beans after one hour. Soup goes well with feta cheese and a light salad.

Serves: 6

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Mizrahi Parve Soup

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1 cup dried barley
1/2 cups dried green or red lentils
6 cups water
2 medium onions, diced
2 tablespoons olive oil
1 tablespoon dried mint or parsley
1 teaspoon turmeric
1/2 teaspoons ground black pepper


  1. Add olive oil to a large soup pot and saute onions until browned.
  2. Add remaining ingredients and bring to a boil.
  3. Lower heat and simmer for 1-1/4 hours, stirring occasionally.
  4. Serve hot.

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