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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 1/2 cup quick-cooking fine- or medium-grain bulgur wheat
- 1/2 cup uncooked hulled red lentils
- 1 1/2 cups canned chickpeas, drained and rinsed
- Juice of 1 lemon
- 1 Tbs. Red Pepper Paste (see recipe)
- 2 cloves garlic, peeled and minced
- Salt and freshly ground black pepper to taste
- 2 Tbs. butter
- 1 Tbs. dried mint
- 1 tsp. paprika or Aleppo pepper
Method
- Bring 4 cups of water to a boil over medium heat.
- Stir in the bulgur wheat and red lentils, cover the pan, reduce the heat to low and cook for about 15 minutes, stirring occasionally, until the grains are tender.
- Stir in the chickpeas, lemon juice, Red Pepper Paste, garlic, salt and pepper.
- Add about 4 cups more water, stirring well, and cook for 5 minutes more, or until heated through.
- Melt the butter in a small saucepan, and stir in the mint and paprika.
- Ladle the soup into bowls, and garnish with mint mixture.
