Monday, June 13, 2011

Bulghur and Red Lentil Soup (Vegetarian)

I've been looking at my red lentils which takes far less time to cook and bulghur wheat which only requires water for quite some time now. I decided it's no longer acceptable to look at such easy ingredients to work with and feel overwhelmed and uninterested at the notion of using them as my hunger churns my stomach. So I finally went online and found a recipe that I modified to a heartier version because once I began cooking, I just wanted to add more and more. I got the original recipe from You should check the site out. There's some great recipes and the blogger's quirky which I appreciate it.

Since I was still in my lazy mood and wanted the cooking to be done as quickly as possible, I used a lot of canned goods for this recipe. I still found it to be yummy. You can, of course, use fresh ingredients and alter the cooking time. But this is a great choice for those cold winter nights when you'd rather not do anything, yet crave the benefits of something warm and satisfying.

1 cup of rinsed lentils
1/2 cup bulghur wheat
I used however much water I felt was right and my soup came out thicker than thinner but experiment!
1 can of stewed tomatoes, undrained
Salt, pepper, paprika, cumin, and whatever other spices I felt like adding (can't remember exactly)
Juice of 1 lemon
Extra virgin olive oil to taste
A few garlic cloves, minced
Rosemary sprig
Grated some ginger in
Can of carrots, drained
Can of peas, drained

I believe I heated extra-virgin olive oil in a pot and coated the red lentils with it. Then I added water into it. I wanna say enough to slightly cover the lentils but not insanely. I'm sorry I barely remember the recipe. I hope anyone reading this is already familiar with how to cook red lentils. It takes far less time to cook which is why I chose to buy the red ones, anywhere from 20-25 minutes. You want it to boil and then keep it at a simmer.

Once they seemed "ready" or neared ready, I added the tomatoes, seasoning, and the bulghur wheat. When the bulghur wheat puffed and looked different, I threw in the carrots and peas which was near the end. Basically enough to heat it threw. It was during that time that I added garlic and ginger. I just grate it which is beautifully effortless! I also threw in the rosemary sprig. I let it simmer for a bit. Then I adjusted the seasoning to taste. The lemon finished it off beautifully. I did that at the end and added an extra squeeze to every bowl I enjoyed. At the end I removed the intact rosemary sprig for easy clean up. I get to enjoy the flavor of rosemary without the woodsy texture I dislike. Yay!

And this entry is reminding me exactly why I need to post my recipes much much sooner than I actually do! Oh and one more thing - I added more water as it seemed fit. The original recipe called for vegetable stock. I was both lazy, cheap, and out of vegetable stock. I never have any on hand and find that when you season your water insanely and strategically, the flavor will be adequate. :)

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