Bean And Grain Soup Recipe
Ingredients
1/2 cup chick peas, soaked overnight
1/2 cup red or black beans, soaked overnight
1/2 cup brown or green lentils, prepared and washed
9 cups water
1 tablespoon salt
1/4 cup bur'ghul, washed and drained
1/4 cup rice, washed and drained
1 large onion, sliced finely
1/2 cup olive or nut oil
Directions
Drain the soaked chick peas and beans and place in a large saucepan with the lentils, water and salt.
Bring to the boil, cover and simmer vigorously for 30 minutes.
Add the bur'ghul and rice.
Fry the finely sliced onions in the oil until they are reddish-brown, then pour both the onions and the very hot oil into the simmering bean and grain mixture.
Cover the mixture and continue to simmer, stirring occasionally, until the rice and bur'ghul are cooked — approx 35-40 minutes.
Turn down the heat to very low and cook for a further 10 minutes, adding more water if necessary.
Adjust salt to taste.
Bring to the boil, cover and simmer vigorously for 30 minutes.
Add the bur'ghul and rice.
Fry the finely sliced onions in the oil until they are reddish-brown, then pour both the onions and the very hot oil into the simmering bean and grain mixture.
Cover the mixture and continue to simmer, stirring occasionally, until the rice and bur'ghul are cooked — approx 35-40 minutes.
Turn down the heat to very low and cook for a further 10 minutes, adding more water if necessary.
Adjust salt to taste.
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