Middle Eastern Bean Soup
|Dried red kidney beans||1 Cup (16 tbs)|
|Dried garbanzo beans||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Leek||1 Large, sliced (White And A Little Green)|
|Onion||1 Large, sliced|
|Cayenne pepper||1⁄4 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lamb stock||2 Quart|
|Long grain brown rice||3⁄4 Cup (12 tbs)|
|Brown lentils||1 Cup (16 tbs)|
|Beets||3 Medium, julienned|
|Shredded swiss chard||2 Cup (32 tbs) (Loosely Packed)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Plain yoghurt||1 Cup (16 tbs)|
Soak kidney and garbanzo beans in water overnight.
Saute leek, onion, turmeric and cayenne pepper in oil until translucent.
Add stock and beans and their liquid, bring to gentle boil, lower heat and simmer, with lid slightly tilted, 1 hour.
Add brown rice, lentils, salt and pepper, bring back to gentle boil, cover, lower heat and simmer 30 minutes, adding beets last 15 minutes and chard last 5 minutes.
Stir in lemon juice, cook 2 or 3 minutes and adjust seasonings.
Sprinkle with parsley and pass yoghurt.