Serves 4-6 Hot Vegetarian Soup Eggless Turkey Europe Asia
1 Onion, finely chopped
75g/3oz Red Lentils
2 tbsp Tomato Puree
1 teasp Red Chilli Paste
75g/3oz Fine Bulgur Wheat
*2 teasp Cayenne Pepper
*2 teasp Dried Mint
1. Heat the butter in a large saucepan, add the onions and fry until golden brown.
2. Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil mixing well then reduce the heat and cook for about 20 minutes.
3. Add the cayenne pepper and dried mint (or the contents of the spice pack if using), mix well and continue to cook for a further 10 minutes or until the lentils and bulgur are soft. Serve immediately.