Turkish Ezogelin Soup
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| submitted by artun |
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| excellent winter soup, very low fat, can be made fat free also. |
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| 1/2 cup | red lentils |
| 1/4 cup | bulgur wheat |
| 1 medium | onion, finely chopped |
| 3 Tbsp | tomato paste |
| 1 Tbsp | flour |
| 1/2 Tbsp | olive oil |
| 2 Tbsp | dried crushed mint leaves |
| | red pepper to taste |
| | salt pepper to taste |
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| boil 6 cups of water, put lentils and bulgur wheat into boiling water boil |
| for 20 minutes, add finely |
| chopped onion and salt, continue boiling for another 10 minutes. in the |
| meantime, in a separate sauce pan, saute flour in olive oil until golden |
| brown add tomato paste and mint and red pepper. mix the sauce with some |
| of the boiling mix before pouring into the mix. |
| serve with fresh hot bread. |
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| (ID: 4842) Mirror: rec.food.recipes: Sun, Nov 21, 2004 |