Red lentil and bulgar wheat soup
Hello lovely people. Today I wanted to share my recipe for red lentil and bulgar wheat soup!
This soup is so yummy and fragrant. I first came across this soup a few years ago when a friend made it after a recent visit to Istanbul. We slurped it up (Just an expression, I don’t slurp…nor do i like to hear that awful sound) and laughed in to the early hours of the morning. I love when food reminds you of a great time. I like being transported back to my younger life..sometimes.
It doesn’t feel heavy like some soups. It doesn’t hit your stomach, then clunk down to the bottom of it rendering you useless for the next couple of hours. I’m not saying it turns you into a super motivated Shaun T either but It somehow manages to feel light whilst being filling at the same time. More so when topped with a couple of pitta chips. I do hope you make it and enjoy it as much as we do.
So how has your year been so far? For me, It’s been a strange year. One of challenges and sorrow for people I hold very dear. To be honest, it’s been a strange couple of years overall. The last few weeks alone have been marred with so much tragedy. Although the stories aren’t mine to tell, I have felt them so deeply.
There is something so beautiful about sadness though. It forces you to refocus your energy. You wake up from a slumber you didn’t even know you were in. It makes you realise that you are stronger then you ever thought. It makes you reassess who you are. Suddenly you notice all the countless blessings around you in the form of your own health, the people who adore you, the life you live and so much more.
The little things that seemed so important prior to said sad news, lose their significance and you learn to live fully present in the moment, mindfully and full of gratitude. You stop focussing on negative people, the people who are always trying to tear you down and those who don’t value you and you begin to focus on those who adore you despite your imperfections, those you can truly be ‘you’ with.
Anyway enough of the deep stuff..now for some random chit chat.
Do you like charity shops? I love thrift shops and markets. It is one of the reasons I have always loved London. I spent several years of my life on summer/easter holidays in east end London. In those days, my auntie was outgoing, adventurous and a lot of fun. We would eat breakfast and make our way to Upton Park station and the world (Ok..London) would be our oyster.. Haha see what I did there.
So anyway, for the last couple of weeks i have wanted to go down to my local charity/thrift stores. I’m fortunate enough to live near a couple of really cool shops. Modest shops with hidden treasures. My husband always looks shifty when I say I want to pop in. I’m not sure why. It’s like pound land mate. I think it’s more because he just cannot be bothered to watch as I dive through piles of crockery in awkward corners. Watevs..A bit of diving never hurt anyone. Those same dishes make the pictures!
Anyway here is that recipe. Enjoy!
- 2 tbsp oil
- 175g red lentils
- 55g bulgar wheat
- 1 onion diced
- 2 cloves garlic crushed
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1/4 tsp chilli flakes (optional)
- 1 tbsp tomato puree
- 2 heaped tbsp turkish tomato paste or blended tomatoes
- 1 litre stock or water
- 1/2 tbsp dried mint
- Salt and pepper to taste
- Juice of half a lemon
- Pitta Chips
- 2 Pitta bread cut into 1 inch pieces
- 2 tsp smoked paprika
- 1 tbsp olive oil
- Heat a large pan and add the chilli flakes (if using) and heat for 30 seconds.
- Add the oil and garlic and fry on a low heat for 1 minute.
- Add the diced onion and cook till soft and golden.
- Stir in the tomato puree and tomatoes/turkish tomato paste and cook for a further minute.
- Add the paprika and cayenne pepper and mix together.
- Stir in the lentils, bulgar wheat and stock/water.
- Cover the pan, making sure the heat is right down and allow to simmer for 25 minutes. Check at 15 minutes and add some water if necessary.
- Blend using a tick blender.
- Add the dried mint and season according to taste. Allow to cook uncovered for a further 2- 3 minutes.
- Just before serving, squeeze the lemon juice over the top.
- In a shallow oven tray, scatter the pitta bread.
- Cover with olive oil and the smoked paprika.
- Bake in the oven for 10 – 15 minutes on gas mark 6.