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Soup with lentils and bulgur

Ingredients

Adjust Servings:

	100 g bulgur
	100 g red lentils
	1 onion
	2 tablespoons tomato paste
	1 tablespoon oil
	1,5 l water
	red dry paprika
	1 clove of garlic
	green onions
	mint
	salt

Nutritional information

21 g

Protein

105 g

Carbs

1 g

Fat

575

Calories

Soup with lentils and bulgur

satisfying and healthy

Features:

Cuisine:

European

20 min
Serves 2
Easy

Ingredients

100 g bulgur
100 g red lentils
1 onion
2 tablespoons tomato paste
1 tablespoon oil
1,5 l water
red dry paprika
1 clove of garlic
green onions
mint
salt

Directions

Instead of tomato paste, you can use half a can (200g) of tomatoes in their own juice.

Steps

Done

PREPARATION

1. Pour oil into a pan and brown the chopped onion in it.
2. Add lentils, bulgur (if you don't have fine bulgur, you can grind ordinary bulgur in a coffee grinder), tomato paste and pour water. Bring to a boil.
3. Cover with a lid and cook over low heat until soft. Salt the finished soup, you can add a clove of garlic.
4. When serving, sprinkle with herbs and paprika.

Chef Hanna

Lean soup with pasta and mushrooms

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Soup with lentils and bulgur

satisfying and healthy

Ingredients

Directions

Steps

PREPARATION

Chef Hanna

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