Yogurt Soup

• 8 c. water
• 3/4 lb. ground lamb
• 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 Tbsp. olive oil
• 2 Tbsp. freshly chopped mint or 2 tsp. dried mint

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

water, ground lamb, onions, yellow split peas, spinach, scallions, salt, freshly ground black pepper, rice, yogurt, olive oil, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293573 (may not work)