delicious and hearty soup. If you haven't heard of sumac
before, it's a spice used to add flavor to middle eastern dishes,
you should be able to buy it anywhere you can buy middle eastern
3 tbsp vegan margarine or olive oil (I used half and
1 medium onion, finely chopped
1 carrot, chopped
celery stalk, chopped
1 tsp paprika
1 tsp cumin seeds
tsp chilli flakes (more if you like it hotter)
1 tbsp sumac
1.5 tbsps tomato paste
1/2 cup red lentils
1/2 cup french
3/4 cup course brown bulgar
7 cups stock (I used a
mixture of Massel 'chicken' stock and vegetable stock. You may
need to add more water if it gets too thick while cooking)
tbsp dried mint leaves
A few mint leaves (optional), sumac
Heat oil and fry
onion, carrot and celery until slightly browned.
Stir through all the dry spices (except mint) and tomato paste
and continue frying for a couple more minutes.
Add all the
lentils and bulgar, fry for about a minute then add stock.
Allow to simmer for about 30-40 minutes, or until lentils and
bulgar are tender. Mix through the dried mint.
At this point you can either blend the soup or leave it chunky
depending on your preference.
Garnish soup with fresh mint and a sprinkling of sumac.
Serve with bread, a dollop of hummus and a lemon or lime wedge.
Your question and comments are welcome