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Vegetarian soup with tomatoes, bulgur and mint

Vegetarian Tomato, Bulgur, and Mint Soup

A fragrant, bright, and tasty soup that adds variety to a vegetarian menu! Its best feature is that it comes together quickly and very easily — even a beginner cook can pull it off. A great dish for anyone fasting or looking to cut calories.

mom of sweet tooth

Recipe author

Vegetarian soup with tomatoes, bulgur and mint

Composition / ingredients

Servings:

Bulgur

150

Red lentils

150

Tomatoes (or 2 tbsp tomato paste)

Onion

Paprika (ground; can be replaced with dried paprika cut into pieces)

Mint (dried)

Allspice peppercorns

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 19 % 8 g

Carbohydrates 62 % 26 g

222 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

The ingredients for this Turkish-style bulgur soup. Rinse the red lentils and bulgur (I've seen it said that bulgur doesn't need rinsing, but I went ahead anyway). Peel the onion, and wash both it and the tomatoes.
Step 2:

Peel the tomatoes (easy to do if you drop them in boiling water for a few minutes), then dice them small or pulse them in a blender. Finely dice the onion as well.
Step 3:

Sauté the onion in the vegetable oil for a couple of minutes. Add the tomatoes (or tomato paste), stir, and simmer over low heat for another two minutes.
Step 4:

Pour cold water or vegetable broth into a pot. Add the lentils and bring to a boil.
Step 5:

Add the bulgur to the pot.
Step 6:

Then add the dried paprika and allspice. Bring to a boil, cover the pot, and cook over moderate heat.
Step 7:

Stir the onion and tomatoes into the soup pot.
Step 8:

Then add the mint and salt to taste. Cover and cook over the lowest heat until the lentils and bulgur are soft.
Step 9:

Sprinkle the finished soup with fresh herbs — cilantro, for example.