Bulgur and Red Lentil Soup

Dietician Amit Shah

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

Instructions
 

  • Rinse and drain bulgur/barley/broken wheat and lentils.
  • Heat Olive oil in a pressure cooker pan and sauté the onion and garlic until fragrant.
  • Add the spices and mix well together
  • 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.
  • Once the bulgur, lentils and sweet potatoes are cooked - turn off heat and add 1 tbsp olive oil.
  • Garnish with finely chopped mint leaves and lemon slices to serve.