Title: Ash-E Jow (Iranian Barley Soup)
Categories: Veg-cook, August, Iran
Yield: 1 Servings

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

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

2) Simmer for 1 1/4 hours, stirring occasionally.

3) 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.

From: ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue #178
Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip