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Recipe Name: Ash-e Jow (iranian Barley Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Dried barley
1/2 Cup(s) Dried green or red lentils
6 Cup(s) Water
2 Onions, diced
2 Tablespoon(s) Olive or sunflower oil
1 Tablespoon(s) Dried mint or parsley
1 Teaspoon(s) Turmeric
1/2 Teaspoon(s) Ground black pepper
1 1/4 urs, stirring occasionally. Serve with feta cheese and salad.
Directions:
Put everything into a pot and then bring to a gentle boil. Simmer for
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 802
Calories From Fat: 23
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 70.5mg
Potassium: 964.9mg
Carbohydrates: 178.1g
Fiber: 35.7g
Sugar: 11g
Protein: 22.5g


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