Description
Just a nice summer soup, to the same quickly prepared, hearty, and perfect for lent.
Ingredients
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Water
1.7 l
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Bulgur
0.5 cup
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Lentils
0.5 cup
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Onion
1 piece
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Garlic
3 tooth
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Pepper
1 piece
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Vegetable oil
2 Tbsp
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Salt
-
Spices
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Tomato
700 g
Cooking
Put to heat the water or broth, if there is a ready. Iterate and wash bulgur and red (Persian) lentils.
Finely chop the onion and garlic, fry in oil until transparent.
Meanwhile, the tomatoes turn into a puree. To do this you can omit them in boiling water and in cold water, peel and then grind in a blender. I do the simpler: cut in half, cut out the stem and RUB on a grater. Then press the remaining skins.
Tomato puree is sent to the pan with fried onions.
Cleaned and cut into cubes bell pepper – and there, in the pan. Let stew for about 10 minutes.
The water in the pot has begun to boil – put the lentils and bulgur.
Then the contents of the pan. And cook for about 20 minutes after boiling. At the end of cooking salt, add spices (I coriander, and nutmeg), parsley. Allow to infuse for 15 minutes.
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