Recipe by sggeiger
"This fantastic one-pot recipe is easy and filling. Don't skip the blender step - adding the puree back to the pot with the remaining lentils and bulgur creates a to-die-for combination texture that's both al dente and creamy smooth. Great for a casual home cooked meal but good enough to serve to guests! It's even a hit with kids and people sensitive to spicy foods - just be sure to leave out the cayenne."
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yellow onion, diced
roma (plum) tomatoes, diced
minced fresh cilantro
I made this soup, but I used salsa instead of the tomato bouillon and added celery for added health benefits. I also kept out the spice I'd never heard of along with the Ceyenne peppers since we don't like spicy foods. Yummy.
Yum! I used ingredients that I had in house. So I made carrot juice in my vitamix, substituted tomato sauce for tomatoes, and chicken broth instead of water and bouillon. Added just a pinch of cayenne. Also needed to add an additional 2 cups of broth. Wish I had doubled the recipe. Very easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Lentil and Bulgur Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 54
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