- 1 glass of ground wheat (wheat) Half a glass of green lentils Half a glass of chickpeas 1 glass of strained yoghurt 2 tablespoons of flour 1 egg 1 potato 1 eggplant 2 green peppers 2 tomatoes 4-5 tablespoons of oil 6 glasses of water Salt
- mint
Soak the lentils, green lentils and chickpeas in separate containers overnight. Change the water and boil again in separate containers. Peel the potatoes and tomatoes and chop them into pieces the size of gammon dice. Peel the eggplant in various colors and chop it into small cubes. Chop the green peppers.
Mix yoghurt, egg, 3 spoons of oil and flour in a bowl. Take the water into the pot and add the mixture. Add the garlic, green lentils and chickpeas and mix. Put the pot on the stove and stir until it boils. Add eggplant, tomato and green pepper. Cook, stirring occasionally. Add salt and remove the pot from the stove.
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Heat the mint in the remaining oil and pour it over the soup. Divide among serving bowls and serve hot.
Enjoy your meal.
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