A hearty delicious soup for the last cold days of winter from Lezzet's February 2007 issue.
1 cup dry garbanzo beans
1/2 cup soft wheat berries
1/2 cup red lentils
1 small celery root/celeria, grated
1 carrot, petite diced
5-6 parsley stems, chopped
2-3 celery root stems, chopped
2 tbsp butter
2 small onions, finely chopped
2 tbsp tomato paste
6 cups vegetable or beef stock
2 tsp oregano leaves
1 cup plain yogurt (non-fat, 1%, 2%, or whole milk)
1 tbsp olive oil
salt
pepper
-Put garbanzo beans and soft wheat berries in a pot. Cover with water ~3 inches above garbanzo and soft wheat berries. Bring to a boil. Then turn it off, cover and soak overnight. Wash and rinse them well the next day.
-Heat butter in a big pot. Add onions and cook until soft.
-Add in red lentils and tomato paste. Stir for 2-3 minutes. Then, add soaked garbanzo beans and soft wheat berries. Stir for another 2-3 minutes.
-Add grated celery root, diced carrot, chopped parsley and celery root stems, oregano leaves, black pepper, salt, and stock (vegetable or beef).
-Let it boil on medium heat for approximately an hour.
-In a small bowl, mix yogurt and olive oil.
-Slowly stir yogurt into the soup. Mix once and let it boil for a couple of minutes. Then turn it off. The soup is ready.
