Turkish Lentil Soup
1/4 cup dried chickpeas
1/3 cup bulgur
1/2 cup green lentils heaping measure
6 cup water
1 med onion thinly sliced
1 1/2 tsp cayenne
1 tsp salt
1 tbl ground coriander seed
1 tbl butter
1/2 tsp 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).