Persian Barley Soup Potage Style (Ash-e-Jo)

Ingridiants:

(For 6-8 persons)

8 oz. or about 200 grams of barley

( Do not use instant or pressed barley because they will  not give a smooth thickness & consistency to the soup as the regular natural pearl barley does)

1/2 cup green lentils (About 4 oz. or 100 grams)

2 tablespoon of corn oil or olive oil

1 large onion chopped (You may add chopped garlic)

1 can of red beans

1 can of pinto beans

1 can of chick peas (optional)

1 bunch of parsley chopped

1 bunch of cilantro chopped

A few leaves of spinach chopped (optional, for getting your daily iron) 

 (I have all my greens already chopped, individually bagged and frozen, soup ready!)

1 tablespoon of dried mint

Sour cream or "cream of whey"(Kashk) for topping 

How to make it

Soak the barley for 3-4 hours (or over night)

In a large pot boil the barley for 30 to 40 minutes on medium heat. Add the lentils. Stir occasionally so it wont settle and stick to the bottom of the pot. The more you stir the better the soup!

Reduce heat and leave on medium-low or low heat (if you have time) for several hours

(You may use a slow-cooker or crock-pot)

Add chopped parsley, cilantro & spinach

Meanwhile to prepare the garnishment, heat the oil in a small pot or a pan and add the chopped onions. When the onions are caramelized and golden brown add the dried mint and turn the heat off.

Add the beans from cans 

Serve in a bowl & top it with the fried onions/garlic/mint mixture and add sour cream or Kashk

This soup is loaded with vitamins, fiber and super healthy 

 Enjoy!