Ash-e-Jow (Iranian Persian Barley Soup)

Ingredients

• 2 cups (504 g) dried green lentils
• 1 cup (180 g) pearl barley
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil
• 4 cups (950 ml) vegetable broth
• 2 tablespoons (30 ml) tomato paste
• 1 teaspoon (2 g) ground turmeric
• 1 teaspoon (2 g) ground cumin
• 1 teaspoon (2 g) ground coriander
• 1 teaspoon (2 g) ground black pepper
• 1 teaspoon (2 g) ground cardamom
• 1 teaspoon (2 g) sea salt
• 1 teaspoon (2 g) dried oregano
• 1 teaspoon (2 g) dried thyme
• 1 teaspoon (2 g) dried dill
• 1/2 teaspoon (1 g) ground cinnamon
• 2 tablespoons (30 ml) fresh lemon juice
• Fresh parsley for garnish

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until the onion is softened, about 3 minutes.
2. Add the lentils, pearl barley, vegetable broth, tomato paste, turmeric, cumin, coriander, black pepper, cardamom, sea salt, oregano, thyme, dill, and cinnamon. Stir to combine.
3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the lentils and barley are tender.
4. Stir in the lemon juice and season to taste with additional salt and pepper, if desired.
5. Serve warm, garnished with fresh parsley.

Interesting Facts

• Ash-e-jow is a traditional Iranian soup made with lentils, barley, and flavorful herbs and spices.
• The soup is a great source of protein, fiber, and other essential nutrients.
• This soup can be served as a main course or as a side dish.