| 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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