Mesopotamian Barley, Lentil And Tahini Soup (Vegan) - cooking recipe

Ingredients

Soup
2 tablespoons vegetable oil
1 large onion, peeled and thinly sliced
2 leeks, finely chopped (use both white and green parts)
1 bird chiles, chopped or 1/4 teaspoon cayenne
2 garlic cloves, cushed and peeled
1/2 cup dried garbanzo beans
12 cups vegetable stock or 12 cups water
1 cup barley
1/2 cup dry green lentils, picked over
3 teaspoons salt
1 teaspoon ground black pepper
2 large tomatoes, peeled and chopped
1/2 teaspoon ground turmeric
2 cups fresh swiss chard, chopped
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1/2 cup tahini
2 tablespoons fresh lime juice
Garnish
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh parsley, chopped

Preparation

Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.
Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.
Add the barley, lentils, salt and pepper and bring back to a boil. Reduce heat to simmer, partially cover and cook for 30 minutes until barley and lentils are tender, stirring occasionally.
Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.
Add the tahini and lime juice.
Using a hand held mixer, plunge it into the pot and puree some of the ingredients.
If the soup is too thick, add some warm water and bring back to a boil. Adjust seasonings to taste, adding salt, pepper or lime juice as needed.
Just before serving, pour the sooup into a tureen or individual serving bowls. Garnish with black pepper and parsley or a sprig of your favorite herb.