Barley and lentil soup (Soup-e jo ba adas) from Bottom of the Pot: Persian Recipes and Stories (page 84) by Naz Deravian

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Notes about this recipe

  • bernalgirl on November 13, 2025

    This is a wonderfully hearty vegetarian soup. I used pearled farro instead of barley, and kale instead of chard. Wanting the bulk from the chard stems, I diced a few king trumpet mushrooms hanging out in the fridge and added them at the sauté step. I wanted more black lime flavor, which was barely noticeable, so next time I’ll reconstitute the dried limes in boiling water while prepping the vegetables to try to get more flavor out of them. Ive been eating this for lunch and I haven’t grown tired of it yet.

  • MsMonsoon on January 02, 2021

    Lovely, healthy, hearty vegan soup with an interesting mild tang from dried limes. The barley and lentils were perfectly done at the cooking times listed in the recipe. Used a 5.5 litre dutch oven; a 3.5 one would have been a bit too small.

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