RECIPE NAME: TALBINA – SYRIAN SOUP ALEPPO STYLE
PREP TIME: 10 MINS
COOKING TIME: 1 HOUR
|2 tbsp extra virgin olive oil||1 medium onion, chopped|
|2 small garlic cloves, chopped||Himalayan sea salt to taste|
|¼ teaspoon aleppo pepper or un-dyed cayenne pepper||1 medium tomato, chopped|
|1 tbsp tomato paste||1 cup (200g) red lentils|
|¼ cup (40g) barley||1 litre AM1NAH Liquid-Gold Bone Broth – TLC Chicken (alternatively, use vegetable stock)|
|Juice of one lemon||Fresh mint, handful|
- Heat the oil in a large soup pot over medium heat and saute the onions until soft. Add the garlic and saute for an additional minute. Season with salt and the Aleppo spice/Cayenne pepper.
- Stir in the tomato, tomato paste and mint and continue to cook for another two minutes.
- Stir in the lentils and barley, then cover with the AM1NAH broth and two cups of water. Bring to the boil, lower the heat, and simmer, partially covered, for one hour, stirring occasionally.
- Sprinkle each serving with a little fresh mint and Aleppo pepper along with a squeeze of fresh lemon juice.