Sour soup
1 Servings
Ingredients
| Quantity | 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 |
Directions
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