lentil soup with bulgharrating:
15g vegan margarine (or subs. 10g olive oil)
1 medium onion, finely chopped
100g French lentils
500ml tomato juice (or use a can of chopped toms)
1 litre water (add some Marigold stock powder for extra flavour)
2-3 tbsp dried mint flakes
2 tsp thyme
2 tsp red pepper flakes (or to taste, I used one dried red chilli crumbled)
-Saute onion with marg until soft.
-Add flour stir constantly for 1-2 minutes.
-Add lentils, bulgur, juice and water/stock.
-Add mint, thyme, and pepper flakes.
-Cover and simmer until lentils are cooked for approximately 30 minutes.
-At this point, if you want a smooth soup use a blender. (I didn't)
-Add salt to taste.