Easy vegetarian bulgur and beans soup

Name: Easy vegetarian bulgur and beans soup
Yield: 6 servings
Cuisine: British
Ingredients: Half cup dried chickpeas; Half cup red kidney beans; 1 cup bulgur; Half cup brown lentils; One-fourth cup short grain rice; 1 large onion, chopped; 1 table spoon powdered dried mint; Salt; Black pepper; Canola oil; Half teaspoon turmeric powder; Lemon wedges to serve; Extra golden brown fried onion for garnish

Mina Haghjoo @SpiceIsland2

United Arab Emirates

#mycookbook This is simple vegetarian soup flavoured with mint, fried onions and lemon juice. If you have pinto beans they are better than red kidney beans for this soup. You can replace 1 tablespoon dried mint with 3 tablespoon finely chopped fresh mint leaves. A day after soup becomes thicker in fridge. Add some hot water to it beforw reheating.

Mina Haghjoo @SpiceIsland2

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Ingredients

6 servings

Halfcup dried chickpeas
Halfcup red kidney beans
1 cupbulgur
Halfcup brown lentils
One-fourth cup short grain rice
1large onion, chopped
1 table spoonpowdered dried mint
Salt
Black pepper
Canola oil
Halfteaspoon turmeric powder
Lemon wedges to serve
Extra golden brown fried onion for garnish

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Steps

1

Soak chickpeas and red kidney/ pinto beans in water overnight.
2

Drain and cook them in enough water in a pot with lid on for about 2 hours. After 90 minutes(30 minutes before chickpeas and beans fully cooked) add lentils. Wash bulgur and rice and drain and keep them aside while lentils not yet cooked. Meanwhile fry the onion in non stick pan with some canola oil until crispy brown. Add mint, turmeric and black pepper and stir few seconds with onions. Remove from the pan and put them in a plate.
3

When chickpeas and beans and lentils cooked through, add bulgur, rice and salt. When rice is soft, add onion and mint mixture and continue cooking until soup become thick.
4

Serve the soup with lemon wedges.