Recipe courtesy of Mary Sue Milliken and Susan Feniger

Sour Soup

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  • Level: Easy
  • Total: 13 hr 45 min
  • Prep: 12 hr
  • Cook: 1 hr 45 min
  • Yield: 6 servings
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1/4 cup dried chick peas

1/4 cup cracked wheat

1 cup dried red lentils

4 cups boiling water

1 bunch Swiss chard, or other greens such as dandelion or amaranth

1/2 cup fresh lemon juice

2 teaspoons salt

1/2 teaspoon Near East or Aleppo pepper

1/2 teaspoon pureed garlic

3 tablespoons finely chopped fresh mint


  1. Place chick peas in a bowl, cover with water by at least 2 inches, and soak overnight.
  2. Drain the chick peas and place in a large saucepan. Rinse the cracked wheat under cold running water, and add to saucepan, along with 2 1/2 cups of cold water. Bring to a boil, then simmer, uncovered, for 30 minutes.
  3. Rinse the lentils under cold running water, and add to chick peas and cracked wheat. Pour in the 4 cups of boiling water, and simmer another 30 minutes.
  4. Meanwhile, wash the chard, cut off the thick stems and finely chop them. Add chopped stems to saucepan and simmer for 5 minutes. Finely chop the leaves, add them to the saucepan, and simmer an additional 25 minutes. Add the lemon juice, salt, pepper, pureed garlic and mint, stir well and simmer 5 minutes. Remove soup from the heat, and adjust the seasonings. If soup is too thick, add more boiling water. Serve warm or cold.
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