| 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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