Sočivo

Ingredients:

• a cup each (about 200 g) of beans (mung beans, broad beans), chickpeas (chickpeas), lentils and dried beans
• 2 tablespoons of olive oil
• bay leaf (maple)
• finely chopped parsley
• salt and pepper

Preparation:
The night before, clean and wash the beans and chickpeas and soak them in plenty of water. Before preparing the meal, boil it and when the water boils, pour the first water. Boil it again in new water and cook for about half an hour (you can add a little dry meat or bacon if you wish). Add beans and lentils, and a couple of dry bay leaves. Towards the end, add finely chopped parsley.

Remark:
Lentils were often prepared in almost the entire area of Zadar County, on the islands and in the hinterland. In some places where families were larger, beans, especially chickpeas, especially lentils and especially broad beans were cooked separately, and they would be mixed afterwards, sometimes with a pre-prepared sauce to make the dish thicker. Lentils were often prepared for several days, and tradition says that the second day is always tastier