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Ash-E Jow (Iranian Barley Soup)

1 c Dried barley
1/2 c Dried green or red lentils
6 c Water
2 md Onions, diced
2 T Olive or sunflower oil
1 T Dried mint or parsley
1 t Turmeric
1/2 t 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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