Our Barley and Bean Soup (traditionally called ash e jow) will take your taste buds on a trip to the Middle East. But this rich, hearty soup garnished with fresh mint and Greek yogurt is most satisfying after an autumn afternoon spent outdoors.
Featured in RICARDO Magazine FALL 2015 (p. 94)
1 onion, chopped
1 tbsp (15 ml) olive oil
1 clove garlic, finely chopped
1 tsp (5 ml) ground turmeric
½ cup (95 g) dry green lentils, rinsed and drained