Archive for the 'Winter' Category

Lentil & bulgur soup

Tuesday, March 3rd, 2009

Lentil & bulgur soup


When you are sick, last thing you want to do is get up and cook I bet.  But a warm soup is sometimes all you can have.  So, why not make an easy, filling soup if you can get up for 20 minutes or so?Learned this recipe from my mom when they were visiting us a few months ago.  She made it couple of times during their stay and finally we measured up everything that went in there so I could reproduce when needed.  It, seriously, is so easy to make if I can make it during my son’s afternoon nap which does not seem to last longer than 30 mins in a good day.Btw, there is no fat in this soup, other than chicken broth. Can easily be adapted to vegetarian or vegan diet if substitute with water or veggie stock.


Lentil & bulgur soup


Recipe type: Soup

Author: Fethiye Miller


  • 1 cup red lentils

  • 3/4 cup coarse bulgur

  • 1 teaspoon

  • red pepper paste

  • 6 cups water + 3 cups chicken broth

  • 1 teaspoon cumin (powder)

  • 1/4 cup dry mint

  • 2 – 4 teaspoon lemon juice

  • Lemons (or lemon juice) to serve with


  1. Cook red lentils with 3 cups of water

  2. Mush the red pepper paste in a cup of water

  3. When the lentils are cooked  (opened up, all mushy), add the bulgur with 3 cups more water (including the one that contains red pepper paste)

  4. While the bulgur is cooking, add 3 cups of chicken broth

  5. After about 10 mins, add the mint, cumin and lemon juice

  6. Boil and serve warm


Bulgur Pilaf with Kale

Wednesday, January 10th, 2007

Bulgur Pilaf with Kale

Bulgur, a staple ingredient of Turkish kitchen.  Some recipes define it wrongly as “cracked wheat.” Well, it is cracked, it is also wheat but it is not just cracked wheat ;)  It is boiled as well as cracked.  You can find bulgur in different sizes. Prefer the coarse bulgur for the pilafs.
Last year I have decided to grow kale in our winter garden, and the only kale seeds I found locally were Russian/Siberian Kale.  Reading about it, it should have similar taste to the ordinary kale, but has different shape of leaves. Making this dish was an obvious choice to make use of the fresh leaves I have gathered from our garden.  Eating with homemade yogurt, it was one of the simplest, yet full of flavor meal I have made recently.

  • 1 cup coarse bulgur

  • 2 cups water (prefer chicken, beef or vegetable broth)

  • 400 gr (about 1lb) kale – when trimmed, the green leaves were about 250gr (about 1/2lb) or less (could be used more)

  • 1 big size onion

  • 2 tablespoons olive oil

  • 1 teaspoon pepper or tomato paste

  • salt to taste

Cut the onion in small pieces.  Wash and cut the stems of the kale, cut the green leaves for an inch thickness.

Heat the water or broth, when it is about to boil, heat the olive oil in a medium size pan, add pepper/tomato paste and onion pieces, cook for a short while. Add the bulgur and kale, mix, add water/broth + salt, mix well.  Cover, heat in medium heat until water is thoroughly absorbed.

Russian / Siberian Kale


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