Kurdish Spicy Lentil Soup

• 1 cup red lentil
• 1/3 cup skinned wheat berries or 1/3 cup white rice
• 1/4 cup chickpeas, soaked overnight and drained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 italian frying green bell peppers, cored, seeded, and cut into small pieces
• 1 1/2 tablespoons tomato paste
• 1 -2 whole dried hot red chili pepper
• salt, to taste

1. Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
2. Cover, bring to a boil, and skim carefully.
3. Add the vegetables, tomato paste, and hot peppers.
4. Cook, covered, for 1 hour.
5. Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.

red lentil, skinned wheat berries, chickpeas, onion, celery, carrot, italian frying green bell peppers, tomato paste, red chili pepper, salt

Taken from www.food.com/recipe/kurdish-spicy-lentil-soup-318259 (may not work)