Yogurt Soup - cooking recipe

Ingredients

8 c. water
3/4 lb. ground lamb
2 onions, finely chopped
1/2 c. yellow split peas
1/2 lb. spinach, chopped
10 scallions, chopped
1 tsp. salt
freshly ground black pepper
1 c. raw rice
2 c. yogurt
1 Tbsp. olive oil
2 Tbsp. freshly chopped mint or 2 tsp. dried mint

Preparation

Place water, lamb, onions, split peas, spinach, scallions, salt and pepper in saucepan; bring to a boil, cover and simmer for 40 minutes.
Stir in the rice and cook over moderate heat for about 25 minutes, stirring occasionally.
Add the yogurt; stir one minute without boiling and remove from the heat.
Heat the oil in a frying pan, add the mint and stir for one minute.
Add to the soup and serve.