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  • תמונת הסופר/תmor beja

Persian style legume soup

עודכן: 16 ביוני 2021


So this is a soup that my grandmother always used to make, for me it's the ultimate winter soup.

It is delicious, comforting and fills your belly with joy.

I started preparing it myself when I moved out of my parents house after I've finished my army service, I was about 21 years old.

I moved to Jerusalem, anyone who has visited Jerusalem, particularly during winter time knows it can get really cold and this soup was just perfect for winter days in Jerusalem.

I would always make a big pot and all my friends / neighbours / flatmates would come to eat and warm up.

It is easy to make, satisfying and it would make you feel full for a long period of time.

You can also take the basic recipe I am posting here and upgrade it with all sorts of things.

You can add noodles, meatballs or chicken, spinach.. and.. be creative :)


Ingredients:

  • 2 cups of chickpeas (soaked in water overnight)

  • 2 cups of green lentils (soaked for an hour in boiling water)

  • 2 cups of white beans (soaked in water overnight)

  • One cup of pearl barley

  • 1 stalk of celery with the leaves

  • 2-3 teaspoons grated carrot

  • 2-3 teaspoons of grated celery root

  • 4 cloves of garlic

  • 1 onion

  • 2 teaspoons turmeric

  • 1 lemon

  • A handful of coriander

  • Salt

  • Peper

  • Olive oil


Preparation:

  • Cook the chickpeas in water with a little salt until fully cooked. You can also buy chickpeas that have already been soaked and cooked and then you can skip this step.

  • Cut the onion into strips and the celery stalk into small cubes.

  • Heat olive oil in a pot and add 2 teaspoons of turmeric, a teaspoon of salt, a teaspoon of black pepper and 4 cloves of crushed garlic.

  • Add the onion, diced celery stalk, carrot and celery root. Fry lightly.

  • Add the beans that have been soaked overnight and the celery leaves and mix.

  • Add a liter of water and a little more salt, mix and cook for an hour on low heat.

  • After an hour add the lentils and pearl barley and a liter and a half of water. and keep cooking.

  • After 20 minutes add the cooked chickpeas, a handful of chopped coriander and the juice of one lemon.

  • Cook for another 15 minutes, add more salt and black pepper to suit your taste.

  • The soup is ready! It is recommended to serve it with freshly chopped coriander (or parsley) and a squeeze of lemon on top. Scallions will also work!


Enjoy! :)

For more updates and recipes, follow me on Instagram - mor.is.cooking



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