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Mixed Pulses and Herb Soup


Mixed Pulses and Herb Soup Recipe

Ingredients:
  • 50 g/2 oz mung beans
  • 50 g/2 oz split peas
  • 50 g/2 oz green lentils
  • 50 g/2 oz red kidney beans
  • 50 g/2 oz black-eyed beans (or white beans such as cannellini)
  • 50 g/2 oz chick peas
  • 50 g/2 oz rice (any variety)
  • Salt and black pepper
  • 1 large onion
  • 150 g/5 oz spinach or (beetroot/beet leaves)
  • 100 g/ 3 1/2 oz fresh dill
  • 100 g/ 3 1/2 oz fresh coriander/cilantro
  • 100 g/ 3 1/2 oz fresh parsley
  • 100 g/ 3 1/2 oz fresh chives (or green parts of spring onions/scallions)
  • 50 g/2 oz fresh tarragon (or 2 tablespoons dried)
  • 30 g/ 1 oz fresh (summer savory) (optional)
  • 50 g/2 oz butter
  • 4 tablespoons sunflower oil
  • 2 litres/3 1/2 pints boiling water
  • 3 chicken/vegetable stock cubes
  • 1 teaspoon turmeric
  • 4 tablespoons sunflower oil
  • 1 medium onion, peeled and thinly sliced
  • 2 large cloves of garlic, finely chopped
  • 20 g/ 3/4 oz butter
  • 1 tablespoon dried mint
Directions:
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