Side Pannel
Lentil Soup #03
Ingredients List
- 1/2 c Broken pink lentils
- 1/4 c Medium bulgur
- 6 c Water
- 1/4 c Each chickpeas and dry beans
- -(optional)
- 8 c Broth or bouillon
- 1 Carrot
- 2 Stalks celery
- 2 Onions
- 1 tb Chopped green pepper
- 2 tb Dry mint (or chopped fresh)
- 2 tb Butter
- 3 tb Chopped parsley
- Salt & pepper to taste
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
