SWISS CHARD, LAMB AND LENTIL SOUP

PIRPIRIM ASI

2/3 cup brown or green lentils
6 oz. lean lamb meat, (preferably from the leg)
2 tsp olive oil
1 onion, chopped
1tsp tomato paste
1 tsp red pepper paste
5 cups Swiss Chard leaves
1/4 cup fresh or frozen black-eyed peas
1/4 cup cooked chick peas
2 tbsp coarse grain bulgur or cracked wheat
2 tsp minced garlic
3 tbsp fresh lemon juice salt and freshly ground black pepper to taste
1/4 tsp crumbled dried mint
1/4 tsp red pepper flakes
1 lemon, cut into wedges
2/3 cup yogurt sauce
for YOGURT SAUCE
1 clove of garlic, peeled
pinch of salt
2/3 cup yogurt sauce
To make yogurt sauce:
On a cutting board, sprinkle garlic with salt and use the flat side of a large knife blade to mash it to paste.
In a small bowl whisk the garlic into the yogurt, set aside in the fridge.

Pick over and rinse lentils. Transfer to a medium-sized saucepan, cover with water by 2 inches and bring to boil.
Reduce heat to low, cover and simmer for 30 minutes or until tender.
Drain lentils, reserving liquid.
Meanwhile finely chop the lamb with knife or in food processor.
Transfer to a 4-qt Dutch oven and stir in 1 tsp olive oil.
Cover and cook over medium heat, stirring occasionally, for 5 minutes.
Reduce heat to low, add onions and continue cooking, covered for 2 minutes.
Stir in tomato paste, red peper taste and 1 cup of water. Bring to simmer, cover and cook for 20 minutes.
Meanwhile, blanch the swiss chard in boiling water for 30 seconds, refreshin colander under cold running water and squeeze dry. Chop coarsley.
To the Dutch oven, add the greens, reserved lentils and 2 cups of their cooking liquid, black-eyed peas, chickpeas and 2 cups of water.
Bring to a boil, reduce heat to low and simmer covered for 15 minutes.
Add bulgur or cracked wheat, garlic, lemon juice, salt and pepper to taste.
Simmer covered for 15 minutes.
Remove from heat and let cool slightly.
Just before serving, ladle the soup into bowls.
Heat the remaining 1tsp oil in a small skillet over medium heat.
Add mint and red pepper flakes.
Once they sizzle, drizzle over the soup.
Serve with lemon wedges and yogurt sauce.