Source: Food.com
By Susiecat too on May 29, 2008
Ingredients:
3 tablespoons vegetable oil
1 large onion, chopped
6 cups vegetable stock or 6 cups water
1/2 cup yellow split peas, soaked for 4 hours and drained
1/3 cup long-grain rice
2 tablespoons unbleached all-purpose flour
3 cups plainkefir or 3 cups yogurt
1 large egg, lightly beaten
8 ounces spinach, stemmed, washed and chopped (about 5 cups)
1 teaspoon salt
1 pinch sugar
4 -5 scallions, chopped
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped or 1 tablespoon dried mint
ground sumac, for garnish
Directions:
Prep Time: 15 mins
Total Time: 5 1/4 hrs
1 In a large pot, heat the oil over medium heat and saute the onion until soft and translucent.
2 Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes.
3 Add the rice, partially cover, and simmer for 15 minutes.
4 Stir the flour into the kefir (or yogurt). Add the egg. Gradually whisk 2 cups of the hot soup into the kefir, then stir the kefir back into the soup pot.
5 Add the spinach, salt and sugar and simmer over low heat until the rice is tender, about 10 more minutes. Do not boil or the kefir will curdle.
6 Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute.
7 Remove from heat. Sprinkle a little bit of ground sumac on each serving.
