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CATEGORY CUISINE TAG YIELD
Grains Soup 8 Servings

INGREDIENTS

1/2 c Chickpeas
2 c Spinach; chopped
1 c Kidney beans
1 c Fresh dill weed -or-
1/4 c Dried dill weed
1 c Lentils
4 Beets; peeled & cubed small
1 lg Onion; chopped (up to)
2 tb Flour (up to)
2 Soup bones; optional
Fried onions & dry mint leaves (for garnish)
Salt & pepper to taste
Oil for frying (up to)
8 c Water

INSTRUCTIONS

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Soak the chickpeas & kidney beans for 2 hours or over night. Cook the
lentils in l-2 cups of water till soft but not mushy & set aside. Brown the
bones and onions in oil in a large kettle. Season to taste and add water,
chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove
bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile,
brown flour in a little bit of oil and add to the soup to thicken it.
(Avoid making it too thick!) Put the soup on low heat & stir frequently
until done. Serve in a bowl & garnish with fried onion or with dried mint
leaves added to hot oil.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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