| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Dried chick peas |
| 1/4 | c | Cracked wheat |
| 1 | c | Dried red lentils |
| 4 | c | Boiling water |
| 1 | bn | Swiss chard; or other greens such as dandelion or amaranth |
| 1/2 | c | Fresh lemon juice |
| 2 | ts | Salt |
| 1/2 | ts | Near East or Aleppo pepper |
| 1/2 | ts | Pureed garlic |
| 3 | tb | Finely chopped fresh mint |
INSTRUCTIONS
TAMALES WORLD TOUR SHOW #WT1A40 Place chick peas in a bowl, cover with water by at least 2 inches, and soak overnight. Drain the chick peas and place in a large saucepan. Rinse the cracked wheat under cold running water, and add to saucepan, along with 2 1/2 cups of cold water. Bring to a boil, then simmer, uncovered, for 30 minutes. Rinse the lentils under cold running water, and add to chick peas and cracked wheat. Pour in the 4 cups of boiling water, and simmer another 30 minutes. Meanwhile, wash the chard, cut off the thick stems and finely chop them. Add chopped stems to saucepan and simmer for 5 minutes. Finely chop the leaves, add them to the saucepan, and simmer an additional 25 minutes. Add the lemon juice, salt, pepper, pureed garlic and mint, stir well and simmer 5 minutes. Remove soup from the heat, and adjust the seasonings. If soup is too thick, add more boiling water. Serve warm or cold. Yield: 6 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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