LENTIL SOUP
0.5 cup broken pink lentils
0.25 cup medium bulgur
6 cups water
0.25 cup each of chickpeas and dry beans (optional)
8 cups of broth or bouillon
1 carrot
2 stalks of celery
2 onions
1 tblsp chopped green pepper
2 tblsp dry mint (or chopped fresh)
2 tblsp butter
3 tblsp chopped parsley
salt & pepper to taste
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.
0.5 cup broken pink lentils
0.25 cup medium bulgur
6 cups water
0.25 cup each of chickpeas and dry beans (optional)
8 cups of broth or bouillon
1 carrot
2 stalks of celery
2 onions
1 tblsp chopped green pepper
2 tblsp dry mint (or chopped fresh)
2 tblsp butter
3 tblsp chopped parsley
salt & pepper to taste
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.