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Lentil Soup

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


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.




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