The soup itself is very hearty, but still light, and so delightfully creamy and buttery. Made from few different grains and aromatized with some beautiful herbs and spices, this soup will quickly become one of your favorite.
So, here's what you will need:
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- Rinse the grains well. Put them into a pot and pour in 8 cups of water. Start heating it over high fire, and once it starts boiling, reduce the fire to the lowest and simmer for about half an hour, or until everything is soft and fully cooked.
If you are using wheat instead of bulgur, you will have to do the things a bit differently, as wheat need more time to cook. In this case, put only the wheat in a pot and add the water. When wheat is almost fully done, add the lentil and the rice and cook for 15-20 more minutes, or as much as necessary.
In both cases, you will get a quite thick, pale orange mix/soup.
2. Now, let's prepare the thickener.
Put oil and margarine into a pan and heat them all together. Add finely chopped onions and cook them until fully done, stirring often. Then, add the flour and continue cooking for about one more minute, stirring often. Add the tomato paste and stir. You will get a very thick paste. Pour 2 cups of lukewarm water into the onion-flour mix and stir well to get a homogenized mixture. 3. Carefully stir this thickener into the soup. Season with mint, red pepper flakes and some salt and pepper to taste. Simmer for 5-6 more minutes and remove from fire. Serve warm, drizzled with some lemon juice to taste. |