in Soup Recipes

krümeltigers quick lentil soup with zucchini and bulgur

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Ingredients for 1 servings:

  • 60 g lentils, red
  • 35 g bulgur
  • 150 g zucchini
  • 100 g tomatoes, pureed
  • 200 ml water
  • ¼ tsp salt
  • some salt and pepper, freshly ground, to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Combine water, lentils, bulgur wheat, tomato puree, and 1/4 teaspoon of salt in a pot and bring to a boil. Simmer over low heat for about 8 minutes. Stir occasionally to prevent sticking. In the meantime, wash the zucchini. Trim the stem and flower end and slice into approximately 5 mm thick slices using a slicer. I had a slicer that also sliced ​​the slices into strips at the same time. Add the zucchini to the pot with the other simmering ingredients, bring back to a boil, and cook for about 3-4 minutes until al dente. Season generously with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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