Guess how the recipe starts? Yes, that's oil and onion sauteeing there, lol.
I didn't have all of the ingredients, so I made a few changes. I used a can of diced tomatoes which made my broth, well, redder of course.
I also did not have any beluga lentils (the black ones) so I just omitted them.
Have you ever cooked with bulgur? I got mine at the bulk food store (Bulk Barn). Here's what it looks like:
In the final soup, I can't really discern the bulgur but it definitely adds some whole-grain goodness and body to the soup.
I didn't have mint so I garnished with fresh parsley, along with olive oil and a squirt of lemon juice.
This soup makes you feel like you're doing something good for your body. We often make this when one of us is sick.
2 comments:
I have never cooked with bulgar. This soup looks incredible and I LOVE the colors. The red and green with the lemon...My daughter went to a sports camp years ago and they told the kids to always make a colorful plate. That color means healthy. I have always remembered that. This is beautiful. Have a good day!
Well so far, it's soundin' like I may have everything I'd need for this except the bulgar. I always look at it in the store, but have yet to try any. I'd say it's about time darnit!
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