Vegetable soup with bulgur and lentils - half an hour lean soup
Vegetable soup with bulgur and lentils - thick and hearty, suitable for the most strict vegetarian menu, as it does not contain animal products, only plant ingredients. The meat protein in the soup replaces the vegetable protein, lentils are rich in this protein. On fasting days, a serving of this dish is a complete meal for an adult.
Delicious lean soup can be prepared in just half an hour, if you cook it with red lentils - it boils literally in 15 minutes, bulgur is also quickly cooked. Green lentils must first be soaked in water for several hours, then boil until almost cooked and add to the pan at the end of cooking.
- Time for preparing: 30 minutes
- Servings Per Container: 4-5
Ingredients for Bulgur and Lentil Vegetable Soup
- 100 g of red lentils;
- 60 g of bulgur;
- 1 onion;
- 1 pod of green chili;
- 2 cloves of garlic;
- 1 carrot;
- 1 tomato;
- 100 g zucchini;
- 130 g of white cabbage;
- 200 g of frozen vegetable mixture;
- 2 liters of water;
- salt, black pepper, paprika, bay leaf, olive oil.
The method of cooking vegetable soup with bulgur and lentils
Pour 2 tablespoons of olive oil into the pan, put the chopped chili peppers and finely chopped garlic into the heated oil, fry for a few seconds.
Peel the onion head from the husk, cut into cubes. We send the chopped onion to the pan, fry over moderate heat to a translucent state.
We scrape fresh carrots, cut the carrots into narrow strips, a special knife for slicing carrots in Korean is suitable for such slicing.
Add carrot chips to the pan, fry the vegetables over moderate heat for a couple of minutes.
Cut ripe red tomato into cubes, add to the fried vegetables, simmer everything together for 5 minutes.
Zucchini squash cut into cubes. Shred thin strips of white cabbage. Add cabbage and zucchini to the pan.
Put the frozen vegetable mixture in the pan. In this recipe - Brussels sprouts and cauliflower, green peas, green beans, by the way, you can not defrost vegetables, just remove the mixture from the freezer 10-15 minutes before cooking.
Next, pour bulgur. A large bulgur for pilaf is suitable for this recipe; it will not boil during cooking.
Now pour red lentils. Also add ground sweet paprika, freshly ground black pepper, put a bay leaf.
Pour boiling water or hot vegetable broth into the pan.
Bring the soup to a boil over high heat. Reduce the heat to a minimum, close the soup with a lid and cook for about 20 minutes. 5 minutes before cooking, salt to taste.
Serve the vegetable soup on the table hot, before serving, you can add finely chopped greens and season the soup with soy yogurt. Enjoy your meal!
By the way, you can grind the ingredients with a submersible blender - you get a very thick, creamy soup puree that kids will like. Cream soups are always popular among the younger generation.