This thick soup is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables is simmered slowly to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a highly nutritious and tasty vegetarian meal. INGREDIENTS
- 2-5 tbs olive oil
- 1 Lamb shank (optional)
- 2 Onions, chopped
- 2 Carrots, peeled and chopped
- 1 tsp Turmeric
- 3 quarts Water or stock
- 15 oz soaked Bio-Bud™ Adzuki Beans
- 15 oz soaked Bio-Bud™ Mung Beans
- 1/2 cup soaked Bio-Bud™ Lentils
- 1 cup Pearl barley
- 1 lb Spinach, chopped
- 1 cup Sour cream or whole-milk yogurt
- Salt and pepper, to taste
Serves 6 to 8. Variations: Eliminating the lamb shank cuts the preparation time almost in half. Alternatively, use chicken breast and add it with the beans. Stir 2 tablespoons of tomato paste into the sautéed onions before adding the water or stock for extra flavor. Use half barley and half rice for some variety. Add a Persian dried lime or two to the simmering soup if you have one. Or squeeze in a lime or two at the end. Add a handful of chopped scallions and a handful of chopped parsley when you add the spinach.