|¼ cup||Dried chick peas|
|¼ cup||Cracked wheat|
|1 cup||Dried red lentils|
|4 cups||Boiling water|
|1 bunch||Swiss chard; or other greens such as dandelion or amaranth|
|½ cup||Fresh lemon juice|
|½ teaspoon||Near East or Aleppo pepper|
|½ teaspoon||Pureed garlic|
|3 tablespoons||Finely chopped fresh mint|
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 2½ 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@...> on Feb 24, 1998
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