*  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
 kitpath@earthlink.net 8/28/98
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