RESUMO
Different recipes of dried lentil soup were prepared in various blends. The ingredients that incorporated were dried dehulled cracked lentil dried soybeen seeds, dried%ck-peas seeds, fresh carrots, fresh tomato, and fresh onion. The former blends ingredients were cooked under pressure, then strained and dried in open oven at 70C. The dried blends were milled and sieved to reach a 95% extraction ratio. Then the resulted powder were mixed to other dry ingredients to form different blends. Such blends however, were able to raise the nutritional values without impairing the organoleptic properties. Protein was raised quantitatively and adapted qualitatively to meat the F.O.A. pattern. Best blend was that [No.6], which included lentil, soybean,%ck-peas, carrot, tomato, onion, and dried whole egg