Name: Lentil Soup #03
Ingredients: 1/2 c Broken pink lentils; 1/4 c Medium bulgur; 6 c Water; 1/4 c Each chickpeas and dry beans (optional); 8 c Broth or bouillon; 1 Carrot; 2 Stalks celery; 2 Onions; 1 tb Chopped green pepper; 2 tb Dry mint (or chopped fresh); 2 tb Butter; 3 tb Chopped parsley; Salt & pepper to taste

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

CATEGORY	CUISINE	TAG	YIELD
Grains		Soup	12	Servings

INGREDIENTS

1/2	c	Broken pink lentils
1/4	c	Medium bulgur
6	c	Water
1/4	c	Each chickpeas and dry beans (optional)
8	c	Broth or bouillon
1		Carrot
2		Stalks celery
2		Onions
1	tb	Chopped green pepper
2	tb	Dry mint (or chopped fresh)
2	tb	Butter
3	tb	Chopped parsley
		Salt & pepper to taste

INSTRUCTIONS

Soak chickpeas and beans overnight.  Cook lentils, bulgur, beans and
chickpeas in the 6 cups of salted water until thoroughly cooked.  Cut up
other vegetables and cook in the 8 cups of broth or bouillon.
Fry onions in butter until light brown.  Mix mint and parsley with butter
and onions and pour over soup.  Serve hot.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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