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Correo Electrónico
Receta Lentil and Bulghur Soup with Minted Garlic Olive Oil Butter and Camp Memories
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Ingredientes
- Lentil Soup with Bulghur, Garnished with Minty Garlic Olive Oil Butter
- Inspired by Ancient Grains for Modern Meals, Maria Speck
- For the soup:
- 2-3 T extra virgin olive oil
- 1 1/2 large (3 medium) yellow onions, chopped
- 1 head garlic, minced, divided (about 3 T total)
- salt to taste
- 1 T white wine vinegar
- 1 t coarse aleppo
- 1 t ground cumin
- 3 T double strength tomato paste
- 1 14-oz can fire roasted tomatoes
- 3/4 cup bulghur
- 3/4 cup red lentils
- 3/4 cup black beluga lentils (can substitute French lentil de puy, any lentil that holds its shape)
- 4 cups chicken broth
- 5 cups water
- juice of 1 lemon, plus more to taste
- black pepper to taste
- 1 T, to taste, agave syrup (or sugar)
- For minted garlic olive oil butter:
- 1 1/2 T extra virgin olive oil
- 1 1/2 T unsalted butter
- 1 T minced garlic from the garlic above
- pinch of salt
- 1 T dried mint (not peppermint)
- 1/4 t coarse aleppo
- 1 t agave syrup (or sugar)
View Full Recipe at The Spiced Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2502g | |
| Calories 967 | |
| Calories from Fat 246 | 25% |
| Total Fat 27.82g | 35% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 2644mg | 110% |
| Potassium 2428mg | 69% |
| Total Carbs 124.33g | 33% |
| Dietary Fiber 55.1g | 184% |
| Sugars 8.15g | 5% |
| Protein 57.35g | 92% |
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