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 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.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes