Bulgur and Red Lentil Soup
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Prep Time 1-2 Hours
Cook Time 15-20 Minutes
Ingredients
  • 2 cups fresh spinach – Chopped.
  • 1 medium onion - Diced
  • 1/3 cup dry coarse Bulgur/Broken Wheat/Barley
  • 1/2 cup Saboot Masoor (Soaked for 2-4 hours)
  • ½ Cup Sweet Potato Cubes
  • ½ Cup Carrot Cubes
  • 1/2 red pepper - Diced
  • 1/2 tsp turmeric, ground
  • 1/2 tsp cumin, ground
  • 1 tbsp ginger, ground
  • 1 tbsp dry hot paprika (optional)
  • 1 garlic clove - Minced
  • 1 Tbsp Freshly Crushed black pepper
  • 5-6 Mint Leaves
  • 2 cups water + more during cooking
  • 2 tbsp olive oil
  • salt (about 1 tsp)
  • Lemon Slices
Prep Time 1-2 Hours
Cook Time 15-20 Minutes
Ingredients
  • 2 cups fresh spinach – Chopped.
  • 1 medium onion - Diced
  • 1/3 cup dry coarse Bulgur/Broken Wheat/Barley
  • 1/2 cup Saboot Masoor (Soaked for 2-4 hours)
  • ½ Cup Sweet Potato Cubes
  • ½ Cup Carrot Cubes
  • 1/2 red pepper - Diced
  • 1/2 tsp turmeric, ground
  • 1/2 tsp cumin, ground
  • 1 tbsp ginger, ground
  • 1 tbsp dry hot paprika (optional)
  • 1 garlic clove - Minced
  • 1 Tbsp Freshly Crushed black pepper
  • 5-6 Mint Leaves
  • 2 cups water + more during cooking
  • 2 tbsp olive oil
  • salt (about 1 tsp)
  • Lemon Slices
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Instructions
  1. Rinse and drain bulgur/barley/broken wheat and lentils.
  2. Heat Olive oil in a pressure cooker pan and sauté the onion and garlic until fragrant.
  3. Add the spices and mix well together
  4. Add the lentils, spinach, bulgur, pepper, carrots and sweet potatoes. Add mint and 2,5 cups of water to cover everything. Cover with lid and pressure cook for 15-20 min.
  5. Once the bulgur, lentils and sweet potatoes are cooked - turn off heat and add 1 tbsp olive oil.
  6. Garnish with finely chopped mint leaves and lemon slices to serve.