| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Turkish | Soups | 1 | servings |
INGREDIENTS
| 1/4 | c | Ground beef; (or 1 can broth) |
| 2 | tb | Tomato paste |
| 3 | c | Water |
| Salt to taste | ||
| 2 | tb | Dried mint or a few sprigs fresh mint; cut up |
| 3/4 | c | Red lentils |
| 1 | Potato; grated | |
| 1 | Carrot; grated | |
| 1 | sm | Tomato; grated |
| 1/2 | Green pepper; diced | |
| Additional water |
INSTRUCTIONS
RED LENTIL AND VEGETABLE SOU * 2 bouillon cubes may be substituted for broth. In a 2 quart saucepan, brown the ground beef. (If using broth or 2 bouillon cubes, mix with water and continue.) Stir in tomato paste, then water. Add salt and mint and bring to a boil. Add lentils and vegetables and boil over medium heat until tender (45-50 minutes), adding more water while cooking to nearly fill the pan. Adjust the seasoning. Note: Red lentils can be found in natural foods or Middle Eastern markets. They should be small and bright orange colored. The larger dull orange lentils are not as tender. Recipe from http://www.ece.orst.edu/~turkish/mahi-koc Recipe by: Mahi Koc Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 24, 1998, converted by MM_Buster v2.0l.
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