Sour Soup

For the sour soup, soak the lentils, wheat and chickpeas overnight. Strain, put in a pot, cover with water and boil until soft. (30-40 minutes and without salt).

Add the tomato paste, bay leaf, diced melanzani and finely sliced garlic.

Simmer for another 10 minutes. Wash the mint leaves, cut them into fine strips.

Season the sour soup with the mint, the smooth sour cream, salt and pepper and lemon juice and serve.

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