Kurdish Hot-and-Spicy Red-Lentil Soup


1 cup red lentils
1/3 cup skinned wheat berries or white rice
1/4 cup chickpeas, soaked overnight and drained
1 cup each chopped onion, chopped celery, and chopped carrot
2 green Italian frying peppers, cored, seeded, and cut into small pieces
1-1/2 tablespoons tomato paste
1 or 2 whole, dried, hot red peppers
salt, to taste


Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot. Cover, bring to a boil, and skim carefully. Add the vegetables, tomato paste, and hot peppers. Cook, covered, for 1 hour. Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.

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