Kurdish Spicy Lentil Soup

Stacia_'s Note:

Hot and spicy!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 cup red lentil
• 1⁄3; cup skinnedwheat berries or 1⁄3; cup white rice
• ¼ cup chickpeas , soaked overnight and drained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 italian frying green bell peppers , cored, seeded, and cut into small pieces
• 1 ½ tablespoons tomato paste
• 1 -2 whole dried hot red chili pepper
• salt , to taste

Directions:

1. Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
2. Cover, bring to a boil, and skim carefully.
3. Add the vegetables, tomato paste, and hot peppers.
4. Cook, covered, for 1 hour.
5. Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.

Reviews

[Chef #1356153]

OMG! My husband is Kurdish, (he has been in the states only 2 years) and we fight about the Carrots all the time, he says and I quote "Carrots are for Jam or pickles, not the food and oh there OK if you eat them raw by them self's, nothing else"

[Stardustannie]

A tasty and simple to prepare soup. I cheated and added canned chickpeas , which I added towards the end (reducing the overall cooking time by about half). I also doubled the tomato paste and added a heaped tablespoon of good veg stock powder. The dried whole chillies added a nice amount of heat. Reviwed for Fall PAC 2008