Red Lentil & Mint Soup
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In a heavy medium-sized saucepan place the olive oil and lightly grill the 1/2 diced onion, peppers about 10 minutes, low heat

Stir in the butter and tomato paste and all spices.

Add chicken stock, then lentil beans and burghol into mix. Simmer for 30 minutes on light flame. Stir frequently.

Carefully monitor so the bottom mixture does not burn.

Serve in bowl. Add mint leaves, sliced tomatoes, lemon wedges, and portion of remaining diced onions on top (onions can also be fried and added) to the side of the serving bowl.

Add toasted pita bread wedges around side of bowl or in soap, per preference.

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
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1 1/2 Cup Red Lentils

2 Tblspn Sultan Extra Virgin Olive Oil

2 Tblspns Ziyad pure butter

1 Spanish Onion Garlic Cloves

2 Tblspns Tomato paste

1 tomato (peeled and seeded)

2 Tblspns Paprika Ground red pepper

6 cups Chicken stock (or water)

1/4 cup Cracked Wheat (burghul) Medium #2

1 Tblspn dried or fresh diced mint leaves

Salt, fresh ground black pepper

1 Lemon, wedged

Toasted Pita Bread

 

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