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Lentil Soup

1/2 cup broken pink lentils
1/4 cup medium bulgur
6 cups water
1/4 cup chickpeas (optional)
1/4 cup dry beans (optional)
8 cups broth
1 carrot
2 stalks celery
2 onions
1 Tbsp chopped green pepper
2 Tbsps dry mint (or chopped fresh)
2 Tbsps butter
3 Tbsps chopped parsley
salt
pepper to taste

Soak chickpeas and beans overnight. Cook lentils, bulgur, beans
and chickpeas in the 6 cups of salted water until thoroughly cooked.
Cut up other vegetables and cook in the 8 cups of broth or bouillon.

Fry onions in butter until light brown. Mix mint and parsley with
butter and onions and pour over soup. Serve hot.

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