Easy vegetarian bulgur and beans soup
Easy vegetarian bulgur and beans soup

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, easy vegetarian bulgur and beans soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Easy vegetarian bulgur and beans soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Easy vegetarian bulgur and beans soup is something which I have loved my whole life. They are nice and they look fantastic.

Easy vegetarian bulgur and beans soup instructions. Soak chickpeas and red kidney/ pinto beans in water overnight. Wash bulgur and rice and drain and keep them aside while lentils not yet.

To begin with this particular recipe, we have to first prepare a few components. You can cook easy vegetarian bulgur and beans soup using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Easy vegetarian bulgur and beans soup:
  1. Get Half cup dried chickpeas
  2. Make ready Half cup red kidney beans
  3. Prepare 1 cup bulgur
  4. Take Half cup brown lentils
  5. Get One-fourth cup short grain rice
  6. Take 1 large onion, chopped
  7. Take 1 table spoon powdered dried mint
  8. Prepare Salt
  9. Get Black pepper
  10. Take Canola oil
  11. Prepare Half teaspoon turmeric powder
  12. Get Lemon wedges to serve
  13. Make ready Extra golden brown fried onion for garnish

This soup tastes great on its own. I also love it served with some cilantro and avocado slices. The meat protein in the soup replaces the vegetable protein, lentils are rich in this protein. On fasting days, a serving of this dish is a complete meal for an adult.

Instructions to make Easy vegetarian bulgur and beans soup:
  1. Soak chickpeas and red kidney/ pinto beans in water overnight.
  2. Drain and cook them in enough water in a pot with lid on for about 2 hours. After 90 minutes(30 minutes before chickpeas and beans fully cooked) add lentils. Wash bulgur and rice and drain and keep them aside while lentils not yet cooked. Meanwhile fry the onion in non stick pan with some canola oil until crispy brown. Add mint, turmeric and black pepper and stir few seconds with onions. Remove from the pan and put them in a plate.
  3. When chickpeas and beans and lentils cooked through, add bulgur, rice and salt. When rice is soft, add onion and mint mixture and continue cooking until soup become thick.
  4. Serve the soup with lemon wedges.

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