Lentil Soup Recipe

Ingredients
1/2 cup broken pink lentils
1/4 cup medium bulghour
6 cups water
1/4 cup each of chick peas
Dry beans (optional)
Salt and pepper to taste
1 carrot, 2 stalks of celery
2 onions
Tablespoon green pepper
2 Teaspoons dry mint
2 tablespoons butter
3 tablespoons parsley

Soak chick peas and beans over-night. Cook lentils, bulghour, beans and chick peas in the 6 cups of salted water until thoroughly cooked. Cut up other vegetables and cook in 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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