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Iranian Barley Soup

1 c Dried barley
1/2 c Dried green or red lentils
6 c Water
2 md Onions, diced
2 tb Olive or sunflower oil
1 tb Dried mint or parsley
1 ts Turmeric
1/2 ts Ground black pepper

Put everything into a pot and then bring to a gentle boil.

Simmer for 1 1/4 hours, stirring occasionally.

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.

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