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Split pea and barley soup

Recipe Information

Description:
Split pea and barley soup is a delicious Middle Eastern recipe usually served as a appetizer. It requires about 15 minutes of prep time and about 2 hours of cooking time for a combined total time of 2 hours, 15 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 15 Minutes
Cook Time 2 Hours
Total Time 2 Hours, 15 Minutes
Difficulty Intermediate
Main Ingredient Barley; Split Peas
Category Rice & Grains; Beans & Legumes
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine Middle Eastern
Cook Method Boiling
Diet

Ingredients

  • 4 cups water, divided

  • 1/2 cup uncooked barley

  • 1 bay leaf

  • 1 garlic clove

  • 1 cup dried split peas

  • 1 teaspoon cinnamon

  • 1 teaspoon ground cardamom

  • 1 cup onion, chopped

  • 1 cup carrot, peeled and sliced

  • 1 cup potato, diced

  • 1 teaspoon salt

  • 1 teaspoon cayenne pepper

  • 2 cups vegetable broth

  • 2 cups tomatoes, chopped

  • 1 lemon, juiced

  • Black pepper to taste

Directions

  • In a medium saucepan, boil two cups of water. Add the barley, bay leaf, and garlic. Reduce heat, cover, and simmer for 15 minutes.

  • Add the split peas, cardamom, cinnamon, and 2 cups of water. Cook for 45 minutes, stirring occasionally.

  • In large saucepan, add the onions, carrots, potatoes, salt, cayenne, and vegetable broth. Bring to a boil then reduce heat and simmer for 10 minutes.

  • Add the cooked barley and split pea mixture to the large saucepan.

  • Stir in the lemon juice, salt, and pepper to taste.

Nutrition (per serving)

  • Calories: 160 cal

  • Total fat: 1g

  • Cholesterol: 0mg

  • Sodium: 822mg

  • Carbohydrate:34g

  • Fiber: 8g

  • Protein: 6g