A filling and economical Turkish soup, bulgur and lentil soup is made by pressure-cooking red lentils with bulgur and onion, then blending it smooth. Its whole-grain build makes the soup both filling and light.
Sauté the onion and carrot in olive oil for 5 minutes until softened, then add the tomato paste and cook for another 2 minutes.
Add the lentils, bulgur, water, salt and cumin, close the lid and cook for 12 minutes from the first hiss.
Remove from the heat and let the pressure release naturally.
Open the lid and let it cool for a few minutes, then blend until smooth.
Let the soup cool for a few minutes after opening the pressure cooker before blending; blending it too hot builds pressure against the lid. Allergens: contains wheat (gluten, bulgur).
Sautéing the tomato paste together with the vegetables removes its raw taste and gives the soup a deeper colour.
Admin DadaGastro · verified in test kitchen12 dakikalık pişirme benim düdüklümde biraz fazla geldi, bulgur neredeyse dağılmıştı; 9 dakika yeterli oluyormuş. Kimyon miktarını da yarım tatlı kaşığından bir tam kaşığa çıkardım.
Düdüklüde 12 dakika pişirdikten sonra buharın inmesini beklemeden açtım, kapaktan sıcak buhar fışkırdı ve biraz korktum. Bir dahaki sefere mutlaka önerilen süre kadar bekleyeceğim, bu adımı hafife almayacağım.
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