Vegetarian Lentil Soup with Bulgur
7 servings
60 minutes
Vegetarian lentil soup with bulgur is a fragrant dish of Indian cuisine that combines the rich flavor of spices and the velvety texture of lentils. The roots of the recipe go deep into Indian gastronomy, where legumes have always held an important place. Lentils provide nourishment to the soup, while bulgur adds a delicate graininess. Turmeric colors the dish in a sunny hue, and asafoetida and mustard add characteristic Eastern depth of flavor. Tomatoes bring a light tang balanced by the creaminess of sour cream. Cilantro finishes the composition with fresh herbal notes. This soup warms the soul and body, making it perfect as a standalone dish or an accompaniment to traditional flatbreads. Light yet hearty, it will become a favorite choice for lovers of vegetarian cuisine.
1
We soak the lentils in water and cook until ready, fry the bulgur in oil until it changes color and smell, add it to the lentils, sauté the spices, add mustard and tomatoes, and simmer for 5 minutes.
- Green lentils: 100 g
- Bulgur: 100 g
- Tomatoes: 200 g
- Turmeric: to taste
- Asafoetida (hing): pinch
- Mustard: to taste
- Vegetable oil: 1 tablespoon
2
Combine with lentils and bulgur, add sour cream and herbs, bring to a boil and serve!
- Green lentils: 100 g
- Bulgur: 100 g
- Sour cream: 100 g
- Salt: to taste
- Cilantro: to taste
- Ground black pepper: to taste
