This vegan green lentil soup gets its tangy flavor from ground sumac and its thickness from a small amount of our Fine Bulgur. Our Green Eston Lentils hold their shape well through long cooking times, so the lentils should retain quite a bit of their structure, giving the soup extra body and texture.
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients
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2 Tablespoons Olive Oil
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1/2 Onions, chopped
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1/2 Cup Carrot, diced
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1/2 Teaspoon Ground Sumac
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1/2 Teaspoon Sweet Hungarian Paprika
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1/4 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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2 Cloves Garlic, minced
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2 Tablespoons Tomato Paste
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4 Cups Baby Spinach, washed and picked
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1/4 Cup Green Eston Lentils, rinsed and picked
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1/4 Cup Fine Bulgur Wheat
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5 Cups Vegetable Broth
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6 Lemon Wedges
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1 Pinch Flat Leaf Parsley, chopped
Directions
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Heat olive oil in stock pot over medium heat, add onions and carrot, and sauté until translucent, about 5 minutes.
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Add sumac, paprika, black pepper and salt and cook for an additional 2 minutes. Add garlic and tomato paste and cook for an additional 2 minutes.
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Add spinach, lentils, bulgur and broth. Bring to a boil, then reduce heat and simmer until lentils are tender and beginning to fall apart, about 40 minutes. Serve with squeeze of fresh lemon juice and top with parsley.