You might think chick peas and Puy lentils as an unusual combination to say the least, and throw in bulgur to the mix. I assure you it works well and makes a very hearty meal.
I make stock at home and of late been adding coriander stems as well as leek tops and the stock is just bursting with flavour. I do recommend making your own stock at home as it is so much more flavourful plus no nasties in the ingredients list! I mention here because your soup is only as good as the stock you use!
75g Puy lentils rinsed
400g tin of chick peas, drained and rinsed
100g onions, finely diced
3-4 garlic cloves, finely chopped
200g carrots, cut into a 1cm dice
100g celery, sliced thin
1 heaped teaspoon coriander powder
1 heaped teaspoon cumin powder
1 teaspoon caraway seeds
½ teaspoon chilli flakes
2 teaspoons red pepper flakes
2 tablespoons sundried tomato pesto
3 tablespoons extra virgin olive oil
50g bulgur (fine)
750ml vegetable stock
Salt and pepper to taste
FETA CRÈME TO SERVE
100g feta cheese
1 teaspoon chilli powder
2 tablespoons lemon infused olive oil
3-4 sprigs fresh mint
In a large saucepan, heat the olive oil and fry onions, garlic, carrot and celery for five minutes. Add the coriander and cumin powders, caraway seeds, chilli and red pepper flakes. Mix to combine and fry for another minute. Add the Puy lentils and stock. Cook covered for 20 minutes.
Place bulgur in a small bowl. Pour 100ml of hot water from a freshly boiled jug of water. Cover with plastic wrap and set aside for five minutes. Fluff with a fork and set aside.
To the soup pot, add 750ml water, chick peas and the sundried tomato pesto. Bring everything to a gentle simmer for about ten minutes. Taste and adjust seasoning.
Just before serving, stir in the bulgur.
To prepare the feta crème, simply blitz everything together with a stick blender. Serve soup hot with a dollop of feta crème.