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Ingredients
0.5 cup broken pink lentils
0.25 cup medium bulgur
6 cups water
0.25 cup each of chickpeas and dry beans (optional)
8 cups of broth or bouillon
1 carrot
2 stalks of celery
2 onions
1 tblsp chopped green pepper
2 tblsp dry mint (or chopped fresh)
2 tblsp butter
3 tblsp chopped parsley
salt & pepper to taste
Method
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.
