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Spinach Sour Soup

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Ingredients
  Barley 1⁄2 Cup (8 tbs)
  Chickpeas 4 Ounce
  Yellow split peas 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Frozen chopped spinach 20 Ounce
  Tomato paste 3 Ounce
  Garlic 2 Clove (10 gm), pressed
  Salt 3 Teaspoon
  Dried mint 3 Tablespoon, crumbled
  Hot red pepper 1⁄2 Teaspoon
  Lemon juice 4 Tablespoon
Directions

Soak the barley and chick peas overnight in a pan with water to cover.
The next day rinse and add fresh water to cover.
Bring to boil over high heat.
Reduce heat and add the split peas.
Cover and simmer about one hour.
Add the spinach, tomato paste, garlic, salt, mint, red pepper and lemon juice.
Cook ten minutes more.
Correct seasoning.
Add more water, if necessary.
Serve this soup hot or cold with Lentil Kufte.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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