1/2 c  Broken pink lentils
1/4 c  Medium bulgur
6 c  Water
1/4 c  Each chickpeas and dry beans
-(optional)
8 c  Broth or bouillon
1    Carrot
2    Stalks celery
2    Onions
1 tb Chopped green pepper
2 tb Dry mint (or chopped fresh)
2 tb Butter
3 tb Chopped parsley
Salt & pepper to taste

Soak chickpeas and beans overnight. Cook lentils, bulgur, beans and
chickpeas in the 6 cups of salted water until thoroughly cooked. Cut up
other vegetables and cook in the 8 cups of broth or bouillon.

Fry onions in butter until light brown. Mix mint and parsley with butter
and onions and pour over soup. Serve hot.