Lentil burghul soup
Ingredients
- 2 tbs olive oil
- 1 red onion
- 1 green onion
- 2 garlic cloves
- Half red bell pepper
- 1 cup carrots
- 1 cup lentil
- 1/3 cup burghul
- 1 pint of water & 1 cup
- Spices
- 1 tap chicken flavour stock powder
- Tsp salt
- Tsp turmeric
- Pinch chili pepper
- Tsp crushed black pepper
- Maggie cube
- 1/2 lemon juice
Instructions
- In a medium sized pot over medium heat, add your roughly chopped veggies with your washed and rinsed lentils, lemon juice,spices and water.
- Allow to cook down for 30-35 minutes or until the onion easily breaks apart.
- Add your cooked veggies and lentil in a food processor and whizz it until the texture is smooth and little to no clumps.
- Return the soup to the pot, add your burghul add an additional cup of water to loosen the soup. I like mine a little on the thicker side but you can add and how ever more or little you like.
- Enjoy with a squeeze of lemon, and croutons.
