EGYPTIAN VEGETABLE SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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

Notes

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

Categories: Oven  Soup 
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