lentil soup with potatoes, bulgur, Ham and tomatoes

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 261.5
  • Total Fat: 3.3 g
  • Cholesterol: 6.0 mg
  • Sodium: 351.7 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 13.7 g
  • Protein: 13.8 g

View full nutritional breakdown of lentil soup with potatoes, bulgur, Ham and tomatoes calories by ingredient


Introduction

This lentil soup recipe makes a lot. For best flavor sprinkle on cayenne pepper for a garnish in an amount you feel tastes best. You can also garnish with a dollop of sour cream or greek plain yogurt if you desire or 2 tsp lemon juice. I do not; I like it with hot peppers only (copious amounts). Get the full nutritional break down on the soup only and you'll agree this is healthy; however it is also very good tasting with many textures and tastes. I like mine with whole grain rye bread and caraway seeds, the sharper the better or pumpernickel bread and brushed with homemade butter. This turns out very thick ( you can water or bullion it for more broth) This lentil soup recipe makes a lot. For best flavor sprinkle on cayenne pepper for a garnish in an amount you feel tastes best. You can also garnish with a dollop of sour cream or greek plain yogurt if you desire or 2 tsp lemon juice. I do not; I like it with hot peppers only (copious amounts). Get the full nutritional break down on the soup only and you'll agree this is healthy; however it is also very good tasting with many textures and tastes. I like mine with whole grain rye bread and caraway seeds, the sharper the better or pumpernickel bread and brushed with homemade butter. This turns out very thick ( you can water or bullion it for more broth)
Number of Servings: 16

Ingredients

    .75 cup, diced Ham, regular (11% fat)
    2 cup green lentil (by HAZARDS)
    1.5 cup bulgur, cracked whole wheat, Bob's Red Mill (by 5ANDIE)
    2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    4 cup Kroger Chick Peas (canned)
    1 cup rotel original diced tomato & green chilies (by LISABRANDNEW11)
    1 cup, chopped Onions, raw
    3 tsp Kirkland California Granulated Garlic (by TEXASWILLIE)
    1 serving Herb Ox very low sodium chicken bouillon (by KITEFLYINGAL)
    16 cup (8 fl oz) Water, tap
    2 Cup Stewed Tomatoes, Canned, No salt
    1 cup Hunt's Tomato Sauce, no salt added
    1 cup, diced Celery, raw
    2 oz Bacon - Raw - 1 oz - nutriondata.self.com (by SATINSWAN)

Tips

Salt is easier to add then remove so use sodium free when possible. Follow the recipe as written for best results. Turks don't use pork they use beef or lamb and 2 tsp of dried mint soup is garnished with lemon ans a dollop of sour cream. Cayenne pepper really brings out flavors - go easy as it could make it too hot for you. Add cayenne pepper in the serving bowl do not cook it into the soup. Beef or chicken or both may be substituted for ham.


Directions

Chop onions, ham, carrots, celery, and bacon. Keep onions celery and carrots, and potatoes (cut into 3/4 inch squares) separate from chopped ham and bacon. Get two cups lentils ready in a bowl and another bowl of 1 1/2 cup of reds bulgar wheat. Get 2 - 303 cans, (12-15 oz) cans of garbanzo beans (chick peas) ready and 1 - 303 can of stewed tomatoes, 1 303 can of diced tomatoes with green chilis, and a 4 oz can of tomato sauce --- Important Try to use low or no sodium products except ham and bacon of course, else when you add the 1 1/2 Tbs chicken bouillon, preferably sodium free, it will be too salty.
OK, now your ready to cook
saute bacon until enough fat is rendered to saute' onions, celery , potatoes and carrots until softened and onions begin to look half cooked.
Now add chopped ham 2 cups lentils, and 16 cups of water. Cook 30 minutes or until lentils are nearly ready ( a spoonful will peel skin when blown on and are soft) Now add 2 cans of garbanzo beans (do not drain) and continue to low boil 10 minutes.
Add all tomato products and bulgur cook slowly (simmer) to blend flavors (here is where some people add 2 tb lemon juice not me) for about 15 min stirring frequently to keep from scorching and clumping. Serve 1 1/2 cups with a side of garden salad and whole grain rye rolls or pumpernickel.


Serving Size: 1 1/2 cup

Number of Servings: 16

Recipe submitted by SparkPeople user DONN1ZYF.