Lentil Soup with Bulgur Dumplings
TM6 TM5

Lentil Soup with Bulgur Dumplings

4.7 ( 28 ratings )

Ingredients

  • 130 g dried green lentils
  • water for soaking
  • 400 g pumpkin flesh diced
    or 400 g butternut squash diced
  • 1 tsp fine sea salt
  • 1 pinch ground black pepper
  • 1 ½ tsp cumin seeds
  • olive oil for drizzling

Dumplings

  • 100 g onions quartered
  • 5 g fresh mint leaves only
  • 5 g fresh coriander leaves only
  • 5 g fresh parsley leaves only
  • 30 g salted butter soft
    or 30 g margarine
  • 80 g bulgur wheat
  • 75 g plain flour
  • ½ tsp fine sea salt

Soup

  • 1 tsp vegetable stock paste
    or 1 vegetable stock cube (for 0.5 l)
  • ½ tsp fine sea salt
  • 30 g olive oil
  • 1200 g water
  • 150 g fresh spinach leaves
  • ½ lemon finely grated zest and juice
  • 50 g pine nuts

Nutrition
per 1 portion
Calories
265 kcal / 1109 kJ
Protein
9 g
Fat
14 g
Carbohydrates
25 g

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