Sour Soup

Recipe Ingredients

1/4 cup	59ml	Dried chick peas
1/4 cup	59ml	Cracked wheat
1 cup	237ml	Dried red lentils
4 cups	948ml	Boiling water
1		Swiss chard
		(or other greens such as dandelion or
		Amaranth)
1/2 cup	118ml	Fresh lemon juice
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Near East or Aleppo pepper
1/2 teaspoon	2.5ml	Pureed garlic
3 tablespoons	45ml	Finely-chopped fresh mint

Recipe Instructions

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 2 1/2 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A40 broadcast 11-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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