Title: Ash-e jow (iranian barley soup)
 Categories: Vegetables, August, Iran
      Yield: 1 Servings
 
      1 c  Dried barley
    1/2 c  Dried green or red lentils
      6 c  Water
      2 md Onions, diced
      2 T  Olive or sunflower oil
      1 T  Dried mint or parsley
      1 t  Turmeric
    1/2 t  Ground black pepper
 
  1) Put everything into a pot and then bring to a gentle boil.
  
  2) Simmer for 1 1/4 hours, stirring occasionally.
  
  3) Serve with feta cheese and salad.
  
  Variations: Fry the onions, in the oil, before putting them in the
  pot. Add 1 cup of cooked chick peas or red kidney beans, a few
  minutes before serving.
  
  From: ab684@freenet.carleton.ca (Walter Brown).  rfvc Digest V94
  Issue #178 Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.