| 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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