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#### Ingredients:
- **Dough**: 2 liters
- **Cooked chickpeas**: 1 cup
- **Chopped vegetables**: 2 cups (leek, parsley and mint)
- **Lentils**: 1 cup
- **Egg**: 1 piece
- **Rice flour**: 2 tablespoons
- **Raw garlic**: 3 to 4 cloves
- **Dried mint**: 1 tablespoon (or as desired)
- **Salt and pepper**: as needed

#### Directions:

1. **Preparing rice flour**:
- Mix rice flour with some buttermilk and eggs in a bowl until completely smooth.

2. **Cooking lentils and chickpeas**:
- Cook lentils and chickpeas separately until soft. You can soak them in advance.

3. **Preparing the vegetables**:
- Finely chop the vegetables (leek, parsley and mint) and set aside.

4. **Mixing the ingredients**:
- In a large pot, place the buttermilk over low heat.
- After the buttermilk is warm, add the rice flour, buttermilk and egg mixture to it and stir gently to mix.

5. **Adding the lentils and chickpeas**:
- After mixing, add the cooked lentils and chickpeas to it and stir.

6. **Adding the vegetables**:
- Add the chopped vegetables to the mixture and let it cook slowly.

7. **Garlic and mint**:
- Finely chop the raw garlic and fry in a pan with a little oil until soft and fragrant. Then add the dried mint to it and fry a little until its aroma is released.
- Add this mixture to the soup and stir.

8. **Spices**:
- Add salt and pepper to the soup according to your taste.

9. **Serving**:
- Serve the Doogh soup in bowls and you can eat it with fresh bread or rice.

#### Tips:
- Raw garlic and roasted mint give the soup a special flavor and aroma.

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