Recipes

Egyptian Vegetable Soup

Oven  Soup 

• 4-5 chopped tomatoes
• OR
• 28 oz can coarsely chopped Roma tomatoes with juice
• 1/3 cup Lentils, sorted and rinsed
• 14.5 ounce can chick peas with juice
• 4 cups chicken or veggie stock
• 1 medium onion chopped
• 1 medium Green pepper chopped
• 10 oz package frozen spinach
• 1/2 cup fresh parsley
• 1/4 tsp. ground black pepper
• 2 tsp. cumin
• 2 tablespoons fresh mint chopped
• OR
• 1 tablespoon dried and crushed mint

Combine all in Dutch oven (I just used my Crockpot because I still have no clue what a dutch oven is or how I would use one)

Simmer 1 hour, uncovered

t was in my local newspaper Living Section I guess it was originally in an Ethnic cooking book which is now out of print, called "Ethnic Cuisine: The Flavor Principle Cookbook" by Elizabeth Rozin

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