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Lentil Soup with Bulgur Dumplings

Lentil Soup with Bulgur Dumplings
4.7 32 ratings
Prep. 10min
Total 1 h 40min
6 portions
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Ingredients

  • dried green lentils
    130 g
  • water for soaking
  • pumpkin flesh diced
    400 g
    400 g butternut squash, diced
  • fine sea salt
    1 tsp
  • ground black pepper
    1 pinch
  • cumin seeds
    1 ½ tsp
  • olive oil for drizzling
Dumplings
  • onions quartered
    100 g
  • fresh mint leaves only
    5 g
  • fresh coriander leaves only
    5 g
  • fresh parsley leaves only
    5 g
  • salted butter soft
    30 g
    30 g margarine
  • bulgur wheat
    80 g
  • plain flour
    75 g
  • fine sea salt
    ½ tsp
Soup
  • vegetable stock paste
    1 tsp
    1 vegetable stock cube (for 0.5 l)
  • fine sea salt
    ½ tsp
  • olive oil
    30 g
  • water
    1200 g
  • fresh spinach leaves
    150 g
  • lemon finely grated zest and juice
    ½
  • pine nuts
    50 g

Difficulty

medium

Nutrition per 1 portion

Protein 9 g
Calories 1109 kJ / 265 kcal
Fat 14 g
Carbohydrates 25 g

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Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

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