Iraqi Shorbat Burghul (Bulgur and Lentil Soup with Cumin and Lemon)
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Ingredients
- 150 g bulgur wheat
- 150 g green lentils
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 1000 ml vegetable stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 15.2 g
- Carbohydrate
- 44.7 g
- of which sugars
- 3.6 g
- Fat
- 8.4 g
- of which saturates
- 0.8 g
- Fibre
- 10.9 g
- Salt
- 1.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the cumin and cook for 1 minute.
- 2
Add the green lentils and vegetable stock, bring to a simmer, cover and cook for 15 minutes.
- 3
Stir in the bulgur wheat and cook for a further 10-12 minutes until the bulgur and lentils are tender.
- 4
Stir in the lemon juice, taste and season with salt and pepper.
- 5
Ladle into bowls to serve.
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