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JACOB’S POTAGE (LENTILS, BARLEY & MINT)
Serves 12
Serves 12
3 Tablespoons olive oil
2 medium onions, diced
4 cloves garlic, minced
½ cup pearl barley
1-1/2 cups brown lentils, rinsed, drained, and picked over
2 leeks, white part only, finely diced
10 cups vegetable stock
20 large fresh mint leaves, finely chopped, or 1 Tablespoon dried, crushed mint leaves
1 teaspoon ground black pepper (or to taste)
1) Heat the olive oil in a large soup pot over medium-high heat. Cook the onion, stirring occasionally, until golden brown, 6 to 8 minutes.
2) Add the garlic, barley, and lentils. Cook, while stirring, until the barley turns golden, 2 to 3 minutes. Add the leeks and stock.
3) Cover and cook, until the barley is tender, 30 to 35 minutes.
4) Add the mint, season with pepper, and serve immediately.
This recipe was adapted from an original recipe in A Biblical Feast: Foods from the Holy Land by Kitty Morse.
2 medium onions, diced
4 cloves garlic, minced
½ cup pearl barley
1-1/2 cups brown lentils, rinsed, drained, and picked over
2 leeks, white part only, finely diced
10 cups vegetable stock
20 large fresh mint leaves, finely chopped, or 1 Tablespoon dried, crushed mint leaves
1 teaspoon ground black pepper (or to taste)
1) Heat the olive oil in a large soup pot over medium-high heat. Cook the onion, stirring occasionally, until golden brown, 6 to 8 minutes.
2) Add the garlic, barley, and lentils. Cook, while stirring, until the barley turns golden, 2 to 3 minutes. Add the leeks and stock.
3) Cover and cook, until the barley is tender, 30 to 35 minutes.
4) Add the mint, season with pepper, and serve immediately.
This recipe was adapted from an original recipe in A Biblical Feast: Foods from the Holy Land by Kitty Morse.
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May God's peace be with you today and always.
7 comments:
Donna,
Your soup recipes are great. I print them out each week and will save them for a rainy weekend and especially during fall and winter. That's when we enjoy soups for dinner with a nice fresh loaf of bread. I have a Donna's Soup file now ;o)
May you have peace, too.
Today looks like a good day for soup here. If I didn't have to go to the hospital, I'd make your soup.
We do love barley. I always enjoyed reading about Jacob's and Esau's cooking skills and how a bowl of potage changed the destiny of two men!
Ruth
We are having stew tonight, so I will save this for another day. I love your recipes.
I haven't cooked with lentils in a long time. This sounds yummy. Thanks for sharing it, Donna. I hope your Easter celebration is lovely.
Lentils...mmmmmm!
The mint is interesting - will have to try it!
I will have to give this a try one of these days! Looks good! Happy Early Easter to you and your family!
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