lentil soup #03
- Categories
- Soup
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Broken pink lentils |
| ¼ cup | Medium bulgur |
| 6 cups | Water |
| ¼ cup | Each chickpeas and dry beans (optional) |
| 8 cups | Broth or bouillon |
| 1 | Carrot |
| 2 | Stalks celery |
| 2 | Onions |
| 1 tablespoon | Chopped green pepper |
| 2 tablespoons | Dry mint (or chopped fresh) |
| 2 tablespoons | Butter |
| 3 tablespoons | 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.
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