|½ cup||Broken pink lentils|
|¼ cup||Medium bulgur|
|¼ cup||Each chickpeas and dry beans (optional)|
|8 cups||Broth or bouillon|
|1 tablespoon||Chopped green pepper|
|2 tablespoons||Dry mint (or chopped fresh)|
|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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