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Ingredientes
- 2 Tbsp. Vegetable oil
- 1/4 c. Fresh cilantro, minced
- 1/4 c. Diced onions
- 1 Tbsp. Dry mint
- 1 Tbsp. Tomato paste
- 1 tsp Mild or possibly med. red pepper flakes
- 2 tsp Salt Boiling water
- 1/3 c. Bulgur
- 2/3 c. Lentils
- 1 Tbsp. Flour dissolved in water
Direcciones
- In a 2 qt saucepan, saute/fry the cilantro, onions, and mint in oil. Add in tomato paste, stirring to blend. Add in red pepper, salt, and boiling water to half fill the pan. Stir in bulgur and lentils and bring the mix to a boil. Then cook over medium heat 15-20 min. Dissolve flour in a small amount of water and stir into soup. Add in sufficient water to nearly fill pan.
- Cook 30-40 min more.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 282g | |
| Calories 911 | |
| Calories from Fat 260 | 29% |
| Total Fat 29.41g | 37% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4800mg | 200% |
| Potassium 1675mg | 48% |
| Total Carbs 125.21g | 33% |
| Dietary Fiber 49.4g | 165% |
| Sugars 6.47g | 4% |
| Protein 40.84g | 65% |
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