New and Delicious

Trying a new dish is always interesting. Whether the experience creates a new favorite food or if you discover Lima beans just aren’t for you, trying new foods is always fun and a window into another world. The best and easiest way to start is by picking a foreign food. The diet of cultures outside America is vastly different.  Some foods that are common in China some Americans have never even heard of! The great thing, though, is that America is a melting pot. You don’t have to travel 5000 miles just to taste authentic Mediterranean cuisine. You can get the recipes and ingredients from the tips of your fingers. Try this awesome Monday recipe to get a feel for the different!

                                           Barley, Lentil, and Tahini Soup 

(Serves 6)

Ingredients:

·         1 onions (peeled and thinly sliced)

·         2 leek (finely chopped use both white and green parts)

·         ¼ cup eSutras Organics Chili Powder

·         2 garlic cloves (cushed and peeled)

·         12 cup garbanzo bean (dried)

·         12 cups vegetable stock (water)

·         1 cup barley

·         12 cup eSutras Organics Black Lentils

·         3 tsps eSutras organics Sea Salt

·         1 tsp eSutras Organics Black Pepper

·         2 peeled tomatoes (chopped)

·         12 tsp eSUtras Organics Turmeric

·         2 cups swiss chard (fresh, chopped)

·         12 cup fresh dill (chopped)

·         12 cup fresh parsley (chopped)

·         12 cup fresh cilantro (chopped)

·         12 cup eSutras Organics Tahini

·         2 tbsps fresh lime juice

·         12 tsp eSutras Organics Black Pepper

·         2 tbsps fresh parsley (chopped)

 

Directions: 

1.       Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.

2.       Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.

3.       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.

4.       Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.

5.       Add the tahini and lime juice.

6.       Using a hand held mixer, plunge it into the pot and puree some of the ingredients.

7.       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.

8.       Just before serving, pour the soup into a tureen or individual serving bowls. Garnish with black pepper and parsley or a sprig of your favorite herb.

Bon Appétit!