Lentils and bulgur soup

This is a thick, delicious, and healthy dish made easy by using quick-cooking bulgur. A simple combination of vegetables with whole-grain bulgur and fiber and protein rich lentils.

Here is what you will need:

(for 4-6 servings)

1 cup quick bulgur, pre-soaked for at least 1-2 hours

2/3 cup lentils (you can use either red, green, or brown lentils), pre-soaked for at least 1-2 hours

1 medium onion, finely chopped

6 cloves of garlic, chopped

1tbsp dried mint (optional)

2 cups fresh parsley, chopped

3 cups fresh spinach, chopped

1 cup fresh leek, chopped

Olive oil, 3 tbsp

1/2 tsp turmeric powder

Kashk, whey, or sour cream, 1 cup (less or more to your taste)

Freshly ground black pepper, to taste

Salt to taste

How to make it:

In a large pot over medium heat, sauté onion in oil for 5 minutes, or until tender.

Add turmeric powder, chopped garlic, and dried mint. Stir and cook for an additional 1-2 minutes.
 

Add pre-soaked bulgur, lentils, and 3-4 cups of water (you can also use vegetable stock), cover pot, and bring to boil. Reduce heat and simmer until lentils are almost cooked.

Add chopped vegetables, cover and cook for an additional 5-10 minutes.

 

Add Kashk, sour cream, or whey and mix well. Note: If you are using Kashk make sure you dissolve it completely in a little bit of water to avoid any Kashk lumps in the soup.

Season with salt and pepper. Cook for another 5-10 minutes and your tasty soup is ready.

Garnish with sautéed onions and garlic if desired and enjoy!!