Lens & vegetable soup

Ingredients

  1. 2 cups red lentils
  2. 1 cup bulgur wheat
  3. 1 tablespoon olive oil ‘olive
  4. < li>1 large onion, chopped

  5. 4 cups butternut squash, peeled and diced
  6. ¼ tsp cayenne pepper (optional)
  7. 1 tsp sea salt
  8. li >

  9. ¼ tsp freshly ground pepper
  10. ¼ tsp dried ginger
  11. ¼ tsp turmeric
  12. 12 cups vegetable broth
  13. 1 cup orange juice< /li>
  14. 1 bunch spring onions, chopped

Procedure

  • Rinse the lentils and bulgur wheat.
  • In a large saucepan, sauté the onion and butternut squash for about 10 minutes.
  • Add the cayenne, sea salt, pepper, ginger, turmeric, and paprika (optional). Cook for 2 minutes.
  • Add broth. Bring the mixture to a boil, then reduce the heat.
  • Let cook for 45 minutes.
  • Add the orange juice. Cook for another 5 minutes.
  • Garnish with spring onions and serve.
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