Sour soup

Yield: 1 Servings

Measure Ingredient
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
2 teaspoons Salt
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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