YOUR SOLIN GENERATED RECIPE
Hearty Lentil Bulgur Soup with Jammy Eggs
Aromatic vegetables and earthy lentils simmered with chewy bulgur wheat, topped with velvety jammy eggs for a protein-rich, comforting bowl.
INGREDIENTS
0.25 tsp olive oil
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
0.3 cup dry brown lentils
1 tbsp dry bulgur wheat
2 cups vegetable broth
1 cup fresh spinach
3 large eggs
PREPARATION
Heat the olive oil in a medium pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, sea salt, black pepper, and dried thyme, cooking for 1 minute until fragrant.
Add the dry brown lentils, dry bulgur wheat, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer for 20-25 minutes or until the lentils and bulgur are tender and the liquid is mostly absorbed.
Stir in the fresh spinach until it is just wilted from the heat of the soup.
Peel the pre-boiled eggs and carefully slice them in half.
Ladle the soup into a bowl and top with the egg halves before serving warm.