the best lentil soup

3 tablespoons oil

1 large onion, finely chopped

2 cloves garlic, crushed to a paste

3 tablespoons finely chopped fresh cilantro

1/4 cup rye berries or barley

1/2 cup brown or green lentils

4 cups water

3/4 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon turmeric

1/4 teaspoon black pepper

1/4 teaspoon ground coriander

pinch of cayenne

1/2 cup drained cooked chik peas

Heat oil in the soup pot and add the onion.  Saute about 5 minutes.  Add the garlic and cilantro and fry for another 3 minutes. 

Add the remaining ingredients and bring to a boil.  Cover and dimmer over low for 1 hour.  Add more water if needed.

The original recipe called for barley but all I had is rye and I'm really loving the rye berries lately!  I put them in the rice cooker and eat it like rice.