Protein Packed Soup
A protein packed soup using lentils, chickpeas and bulghur.
Course:
main, starter
Keyword:
bulghur wheat, chickpeas, lentils,, soup, soup recipe
Gather
- 150 g red split lentils (washed well)
- 1-2 litres boiling water
- 1 teaspoon garlic granules
- 1 teaspoon cajun spice
- 1/4 teaspoon red chilli flakes
- freshly ground black pepper
- salt to taste
- 1 x 400g tin chickpeas (drained, use the liquid for something else)
- 100 g bulghur wheat (with added vermicelli if you can get it)
Prepare
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Make sure the lentils are washed really really well, then place in a large heavy saucepan with the water, garlic, Cajun, chilli, pepper and salt (if using). Put a lid on the pan and cook on a medium heat for 30 minutes.
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Add the chickpeas and the bulghur wheat, check the water content (and add more if needed) and cook on a low heat for a further 15 minutes.
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Do a taste check and adjust seasonings and spices if necessary. Ensure the soup is thick but still has some fluidity to it.
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Serve & enjoy!
