Kurdish Spicy Lentil Soup - cooking recipe

Ingredients

1 cup red lentil
1/3 cup skinned wheat berries or 1/3 cup white rice
1/4 cup chickpeas, soaked overnight and drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 italian frying green bell peppers, cored, seeded, and cut into small pieces
1 1/2 tablespoons tomato paste
1 -2 whole dried hot red chili pepper
salt, to taste

Preparation

Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
Cover, bring to a boil, and skim carefully.
Add the vegetables, tomato paste, and hot peppers.
Cook, covered, for 1 hour.
Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.