A potage (poh-TAHZH) like this one is more than a soup; it's thick and hearty because of its mixture of chickpeas, barley, lentils, and bulgur (cracked wheat). The recipe calls for cooked pearl barley so you'll need to prepare that first.

Deborah Madison
Recipe by Cooking Light March 2000


Recipe Summary

8 servings (serving size: 1 cup potage and 1 tablespoon drained yogurt)


Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large Dutch oven over medium heat. Add the onion and the next 7 ingredients (onion through bay leaf); cook 10 minutes. Add the water and lentils, and bring to a boil. Reduce heat, and simmer 30 minutes. Add spinach, bulgur, barley, and chickpeas; cook 1 minute. Remove from heat, and discard bay leaf. Cover mixture and let stand 15 minutes.

  • Spoon the yogurt onto several layers of heavy-duty paper towels, spreading to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape yogurt into a bowl using a rubber spatula. Serve the drained yogurt with potage.

Nutrition Facts

251 calories; calories from fat 19%; fat 5.4g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 14g; carbohydrates 39.2g; fiber 7.9g; cholesterol 2mg; iron 4.9mg; sodium 486mg; calcium 127mg.