Yogurt Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 2 | lg | Onions |
| 2 | ts | Salt |
| 1/2 | lb | Lean ground beef |
| 1/2 | ts | Black pepper |
| 1/2 | c | Oil |
| 1/4 | ts | Turmeric |
| 1/4 | c | Chick-peas or yellow split peas |
| 10 | c | Water |
| 1/2 | c | Lentils |
| 1/2 | c | Rice |
| 1/2 | c | Chopped parsley |
| 1/2 | c | Chopped cilantro (coriander) |
| 3 | Sprigs fresh tarragon | |
| 1/2 | c | Chopped scallions |
| 1 | c | Chopped dill |
| 3 | Chopped turnips | |
| 2 | c | Yogurt |
| 5 | Sprigs spinach; washed, trim and wash, chopped |
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