This filling soup works as a side dish, or served with salad, a vegetarian entrée.
rinsed and drained
(about 1/2 lemon)
chopped, for garnish
What You'll Need
- Slow cooker
- Measuring cups
- Measuring spoons
- Cutting board
- Chef knife
- Sieve or colander
- Wooden spoon
Rinse barley and lentils. Drain and place in a slow cooker.
Add stock or water. Cook on high heat for 4 hours (or low for 8 hours).
In a skillet, heat oil. Add onion, cumin and salt. Cook until onion is soft, about 5 minutes. Add to the slow cooker.
Stir in the garbanzo beans. Cook the soup on high heat for 1 hour more (or low for 2 hours).
Just before serving, stir in lemon juice. Ladle the soup into bowls, and sprinkle with parsley and cumin. Serve with flatbread and salad.
To use dried garbanzo beans: Rinse and pick out any stones. Add to the slow cooker with the dried barley and lentils in Step 1. Increase stock or water to 7 cups and continue with recipe.