Gren Lentil Song

10 cups chicken broth
1 cup green lentils
½  cup fine noodles or homemade noodles cut into tiny squares
1 tomato
1 small onion
Juice of1/2 lemon
1 tablespoon dried mint

1. Cook the lentils lightly in a large pot of water, draining the lentils from the darkened water.
2. Bring the chicken broth to a boil and add the lentils, chopped tomato, the onion cut into crescents. Cook until the lentils are soft, stirring occasionally.
3. When the lentils are soft , add the noodles. When the noodles are soft, add the lemon juice and dried mint and remove from heat.

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Humus( sabaha) 

300 gr chickpeas
200 gr  tahini
¼ teaspoon cumin
1 tablespoon salt

1. Soak the chickpeas overnight. The  next day add enough water to cover them and  cook until soft (may be cooked in a pressure cooker for convenience).
2. Drain the water from the chickpeas and reserve the water.
3. Place the chickpeas in a blender, adding enough of the reserved water to blend smoothly.
4. Add the tahini , salt , lemon juice, cumin, red pepper flakes, olive oil and mashed  garlic to the chickpeas.
5. Place the hummus on a serving plate and sprinkle with olive oil. Garnish with a few whole cooked chickpeas and parsley.

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Eggplant salad

1 kg eggplant
2 long sweet gren peppers
2 green bell peppers
3 tomatoes
Juice of 1lemon
2 tablespoons olive oil
2-3 cloves garlic
4–5 sprigs of parsley for garnish

1. Place the roasted and peeled eggplants into warm, salted water to which the lemon juice has been added and allow the eggplants to soak for half an hour. Drain the eggplants and chop roughly.
2. Cook the roasted eggplants, diced tomatoes, roughly chopped peppers crushed garlic, over low heat in hot olive oil for approximately 3minutes.
3. Place the cooked vegetables on a serving plate and garnish with the parsley.
4. If desired, beaten plain yogurt may also be mixed into the salad.