Lentil soup #03

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 \N Carrot
2 \N Stalks celery
2 \N Onions
1 tablespoon Chopped green pepper
2 tablespoons Dry mint (or chopped fresh)
2 tablespoons Butter
3 tablespoons Chopped parsley
\N \N 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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