This thick soup is chock full of nutrients and fibre. A mix of beans, lentils, barley and vegetables is simmered slowly to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a highly nutritious and tasty vegetarian meal.
1 Heat the oil in a large pot on medium-high heat. Add the lamb shank and brown on all sides. Remove and set aside. 2 Sauté onions, carrots and turmeric until the onions turn translucent (3 to 5 minutes). Add the lamb shank. 3 Then add water or stock. Bring to a boil, reduce heat and simmer for 45 minutes. 4 Add the beans and simmer for another 30 minutes. Add the barley and simmer for another 20 minutes. 5 Remove the lamb shank and remove the meat from the bones. Chop up and add back to the soup. 6 Add spinach, salt and pepper and simmer for another 10 to 15 minutes. Remove from heat and stir in the sour cream or yogurt and adjust seasonings as desired. 7 Variations: Eliminating the lamb shank cuts the preparation time almost in half. Alternatively, use chicken breast and add it with the beans. Stir 2 tablespoons of tomato paste into the sautéed onions before adding the water or stock for extra flavor. Use half barley and half rice for some variety. Add a Persian dried lime or two to the simmering soup if you have one. Or squeeze in a lime or two at the end. Add a handful of chopped scallions and a handful of chopped parsley when you add the spinach. Category Bio-Bud Recipes
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