Lentil Soup

For more than 4 person
Cooking Time: 1 hour

8 cups of broth
1/2 cup of green or black lentils
1/3 water glass forging
1/4 cup of chickpeas
1 tablespoon clarified butter
1 onion (ring-chopped)
1 sweet spoon flour
1 sweet spoon cumin
1 tea spoon black pepper (crushed)
1 sweet spoon salt
 On top
1 tablespoon clarified butter
2 tablespoons gristle
1 sweet spoon mint

Weed out the forging, chickpeas and chestnuts, wash them, and wet them in separate cups with hot drinking water from the evening. Put all of them together on fire in the morning with 8 cups of broth and boil until soften. Add the onion to the sauce, add the flour, stir and add to the soup. Add cumin, pepper, salt, boil, take into the bowl. Fry the butter and add mint, take the mint from the fire without getting dark and add on the soup.