Lentil Soup with Bulgur Dumplings

Lentil Soup with Bulgur Dumplings

4.7 32 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

You might also like...

Dill Stuffed Peppers

5min

Aubergine, Spinach & Lentil Curry

25min

Garlic and White Bean Stew

50min

Chorizo, Potato and Cabbage Soup

35min

Amaranth and Chickpea Patties

1h 30min

Swiss Chard, Chickpea and Tamarind Stew

45min

Polenta Cake

1h

Blitva

35min

Chickpea, Squash and Kale Stew

45min

Asparagus and Hazelnut Tart with Polenta Crust

1h 35min

Aubergine, Courgette and Red Lentil Gratin

1h 10min

Millet Salad with Lentils and Pomegranate

2h 35min