Persian style legume soup
עודכן: 17 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 :)
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
2 teaspoons turmeric
A handful of coriander
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!
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