COLD SOUP WITH ORZO
2 glasses (1 cup) Arbella Plus Gluten-Free Corn Pasta (Barley / Orzo)
2 glasses (1 cup) boiled chickpeas
1 glass (½ cup) boiled green lentils
6 small bowls (3 cups) yoghurt (plain)
1.5-2 glasses (¾ cup -1 cup) water
3 cloves garlic (chopped)
¼ bunch (1/8 cup chopped) mint
¼ bunch (1/8 cup chopped) dill
2 tbsp olive oil
Stir pasta in olive oil. (This prevents the pasta from sticking together.)
Add enough hot water to cover pasta and bring to a boil. Cook according to package instructions, adding salt to taste. Drain.
Mix preboiled chickpeas and green lentils and set aside to cool.
In a separate pot, mix yoghurt and water and add finely chopped dill, mint and garlic.
Mix orzo, yoghurt mixture and lentil-chickpea mixture.
Serve cold. Bon appétit!