Delicious light dinner: red lentils and bulgur soup

While a slightly leaner meat would work here, I personally would go for boneless, skinless chicken thighs. If you want to add meat to the soup, cut it into small pieces, choose the biggest pot and fry it in heated oil. Then add the onion and follow the order of the recipe.

For 4 servings you will need:

2 tablespoons of oil
1 onion, cut into small cubes
1 red pepper, cut into small cubes
2 tablespoons of concentrated tomato paste
2nd century sh. dry mint
pinch of hot pepper, to taste
100 g red lentils
100 g of bulgur groats
1.5 l vegetable broth (or chicken)
2 cloves of garlic, crushed
2 teaspoons lemon juice (or more, to taste)
salt if necessary

© Dangira Šimašiute


Heat the oil in a pan, fry the onion until soft, about 5-8 minutes. Add chopped pepper, add concentrated tomato paste, add dried mint and hot pepper. Heat for another minute.
Put the lentils and bulgur grains in a colander, rinse them under running water and add them to the pot. Stir, heat for a minute.
Pour the broth over everything, cover the pan and cook for 30 minutes on low heat.
At the end of cooking, add crushed garlic, pour lemon juice and season everything with salt or a little hot pepper, if necessary.
Serve immediately.


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