Lentil and Bulghur Soup with Minted Garlic Olive Oil Butter and Camp Memories Recipe

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Ingredients

  • Lentil Soup with Bulghur, Garnished with Minty Garlic Olive Oil Butter
  • Inspired by Ancient Grains for Modern Meals, Maria Speck
  • For the soup:
  • 2-3 T extra virgin olive oil
  • 1 1/2 large (3 medium) yellow onions, chopped
  • 1 head garlic, minced, divided (about 3 T total)
  • salt to taste
  • 1 T white wine vinegar
  • 1 t coarse aleppo
  • 1 t ground cumin
  • 3 T double strength tomato paste
  • 1 14-oz can fire roasted tomatoes
  • 3/4 cup bulghur
  • 3/4 cup red lentils
  • 3/4 cup black beluga lentils (can substitute French lentil de puy, any lentil that holds its shape)
  • 4 cups chicken broth
  • 5 cups water
  • juice of 1 lemon, plus more to taste
  • black pepper to taste
  • 1 T, to taste, agave syrup (or sugar)
  • For minted garlic olive oil butter:
  • 1 1/2 T extra virgin olive oil
  • 1 1/2 T unsalted butter
  • 1 T minced garlic from the garlic above
  • pinch of salt
  • 1 T dried mint (not peppermint)
  • 1/4 t coarse aleppo
  • 1 t agave syrup (or sugar)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2502g
Calories 967  
Calories from Fat 246 25%
Total Fat 27.82g 35%
Saturated Fat 7.21g 29%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 2644mg 110%
Potassium 2428mg 69%
Total Carbs 124.33g 33%
Dietary Fiber 55.1g 184%
Sugars 8.15g 5%
Protein 57.35g 92%
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