Yogurt Soup


8 c water
3/4 lb ground lamb or left-over leg of lamb cut into 3/4 in pieces
2 onions, finely chopped
1/2 c yellow split peas
1/2 lb spinach, chopped
10 scallions, chopped
1 tsp salt
freshly ground black pepper
1 c raw rice
2 c yogurt
1 tbl olive oil
2 tbl fresh chopped mint or 2 tsp dried mint


Place the water, lamb, onions, split peas, spinach, scallions, salt and pepper in a saucepan. Bring to a boil, cover and simmer 40 min. Stir in the rice and cook over moderate heat for about 25 min, stirring occasionally. Add the yogurt. Stir 1 minute without boiling and remove from heat. Heat the oil in a frying pan, add the mint and stir for 1 min. Add to the soup and serve.


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