Between overtime at work and various other stuff it’s likely to be busy this week, so decided to knock up this tasty lentil soup. Between this, the biryani rice, and a pack of defrosted mini-naans I should be well sorted dinner-wise for the week ahead….
Original from here:
Lentil, Bulgur Wheat, Paprika & Mint Soup Half a white onion, chopped finely One clove garlic, chopped finely Generous dollop tomato puree Vegetable stock Smoked paprika Half a tablespoon honey Bulgar wheat Red lentils
In a wok, saute the onion for a few minutes in oil or butter.
Add the garlic and cook for a minute or so more.
Mix up the hot stock and add the honey, smoked paprika, tomato puree and a little salt. Mix well.
Add a generous couple of handfuls of wheat and lentils to the wok, stir into the onion mix, and then add the stock.
Bring to the boil , then reduce the heat to a simmer.
Partially cover the wok and simmer for 20 mins.
Dribble with olive oil and a little dried mint, then continue to simmer until the lentils and and wheat are tender. Layer bread in a bowl and pour the soup over, then top with a dollop of yogurt.