Vegetable stew

Ingredients

• Beans and lentils, a glass
• One cup and three-quarters of a cup of peas
• A 500-gram bag
• red onion, about half a cup
• Approximately 500 grams of vegetables
• salt, pepper, turmeric, to taste
• A few warm mint leaves
• A cup of wheat semolina
• A glass of kashk
• A spoonful of mountain herbs

Instead of a cup of yogurt, you can use 3 cups of yogurt.

Combine the crushed wheat, ricotta (or yogurt), and herbs in a saucepan and bring to a boil. Continue to cook until the ricotta (or yogurt) is fully incorporated into the wheat and the mixture thickens.

Next, shape it into small bread-like forms and let it dry.

The previous day, we soaked the chickpeas and beans.

Next, we empty the water and cook the vegetables.

Then, add the lentils and navy beans.

Once the navy beans are cooked, we return to add the onion and turmeric, then we season with salt and pepper.

Let it simmer for an hour.

Next, we add the vegetables and let it simmer for another hour, until the broth thickens.

Finally, we garnish the top with fried onions and fresh mint.