*  Exported from  MasterCook  Buster  *

                     Turkish Lentil Soup (Vegetarian)

Recipe By     : VEGETARIAN HEARTH by Darra Goldstein
Serving Size  : 4    Preparation Time :
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           dried chickpeas
     1/3  cup           bulgur
     1/2  cup           green lentils; heaping measure
   6      cups          water
   1      medium        onion -- thinly sliced
   1 1/2  teaspoons     cayenne
   1      teaspoon      salt
   1      tablespoon    ground coriander seed
   1      tablespoon    butter
     1/2  teaspoon      dried mint

Soak the chickpeas in water to cover overnight.

The next day, drain the chickpeas and place them in a stockpot along with
the bulgur, lentils, and water. Bring to a boil, then simmer the soup,
partially covered, for 45 minutes.

Stir in the onion, 1 teaspoon of the cayenne, and the salt. Cook 15 minutes
longer. Add the coriander and simmer for 5 more minutes.

Melt the butter and add to it the remaining l/2 teaspoon cayenne and the
dried mint. Pour the soup into a tureen and pour the butter mixture on top.
Serve immediately.

Serves 4.


Notes: Given to me by Nevin Halici, Turkey's great food scholar and
national treasure, this spicy, aromatic soup is guaranteed to perk up the
bleakest winter day. Although it keeps well, the soup will be zestiest if
served shortly after preparation. *Recipes from THE VEGETARIAN HEARTH by
Darra Goldstein. Harper Collins, 1996). ISBN: 0-06-018760-3 >Reviewed by
http://www.lisaekus.com/spring97/

kitpath@earthlink.net 8/28/98
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