Since I was going to make lentil soup anyway, I decided to try her version, and with her permission, am posting it for you. I hope you’ll like it as much as we did!
|Christine Datian's Red Lentil Soup|
2 cups red lentils
1/4 cup coarse milled bulghour
4 cans of chicken or beef broth, or 2 quarts of lamb broth if available or desired.
6 cups water
3-4 stalks celery (plus green tops), chopped or diced
3-4 carrots, diced thinly
1-2 teaspoons fresh mint leaves (chopped)
Dash of sweet basil
Salt and pepper to taste
Cayenne (red) pepper to taste
1-2 tablespoons butter or olive oil
1 large yellow onion (chopped)
1/2 cup chopped Armenian or Italian parsley (optional)