Turkish Three-Bean Soup

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1 large onion, chopped
6 cups bouillon
3 tablespoons tomato paste
1/2 cup red lentils
pinch cayenne pepper, to taste
1 teaspoon ground coriander
1 16-ounce can chick peas, undrained
1 16-ounce can fava beans or kidney beans
1/4 cup chopped fresh mint leaves or flat parsley

Combine the onion, bouillon, tomato paste, lentils and spices in a large pot. Bring to a boil, reduce the heat and simmer 30-45 minutes, or until the lentils are soft. Mash or blend with a hand blender if desired. Stir in the remaining ingredients and cook 5-10 minutes more.

6-8 servings