Lentil Soup with Bulgur Dumplings

Lentil Soup with Bulgur Dumplings

4.7 29 ratings

Prep. 10 min

Total 1 h 40 min

6 portions

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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