Lentil & Burghul Soup with Zahra’s Kitchen Beef Kibbeh
Lentil & Bulghur Soup is a recipe that brings the warmth and richness of traditional cooking to your table. Prepared with the savoury goodness of Zahra’s Kitchen Beef Kibbeh, this soup is more than just a meal; it’s a celebration of flavours that are sure to delight your palate. Whether you’re seeking comfort on a chilly evening or looking for a nutritious dish to share with your family for Iftar, this soup stands out with its wholesome ingredients and robust spices.
This recipe balances the hearty textures of lentils and bulghur with the hearty comfort of beef kibbeh. The combination of cumin, coriander, cardamom, and pepper infuses the soup with a depth of flavour that is both inviting and satisfying. Each ingredient is chosen to complement the others, resulting in a dish that is balanced, nutritious, and full of character.
Whether you’re a seasoned chef or a novice in the kitchen, this recipe offers an opportunity to explore comforting flavours. So, gather your ingredients and make this recipe for your Iftar.
Lentil & Burghul Soup with Lentil & Burghul Soup with Zahra’s Kitchen Beef Kibbeh
Soup:
Olive Oil: It provides a smooth base for sautéing the onions and garlic, ensuring they release their aromas without burning.
Onion and Garlic: These aromatics form the flavour foundation of the soup. Onion adds sweetness and depth, while garlic contributes its characteristic pungency and warmth.
Carrot and Celery: These vegetables add texture, colour, and a layer of earthy sweetness to the soup. They also contribute to the nutritional profile, offering vitamins and fibre.
Tomato Paste: Intensifies the soup’s colour and adds a rich, concentrated tomato flavour, balancing the earthiness of the lentils and bulgur.
Spices (Cumin, Coriander, Cardamom, Pepper): This spice blend is key to the soup’s character, providing warmth, complexity, and a hint of Middle Eastern flair.
Lentils: A protein-packed legume, lentils are a staple in soups for their quick cooking time, nutritional value, and their ability to absorb flavours while adding heartiness.
Bulgur: This whole grain adds a nutty flavour and a satisfying chewiness, making the soup more filling and nutritious.
Vegetable Broth: Serves as the liquid base of the soup, allowing the ingredients to meld together while cooking. It’s a lighter option that complements the other flavours without overpowering them.
Parsley: Adds a fresh, herbal note that brightens the soup and provides a burst of colour.
Zahra’s Kitchen Beef Kibbeh:
Zahra’s Kitchen Beef Kibbeh: Adds a rich, meaty element to the soup, making it more substantial and infusing it with traditional Middle Eastern flavours.
Preparation Tips for Lentil & Burghul Soup with Zahra’s Kitchen Beef Kibbeh
- Rinse lentils and bulgur thoroughly before cooking to remove any dust or impurities.
- Sauté onions until translucent before adding garlic to prevent the garlic from burning.
- Add the spices early in the cooking process to allow their flavours to develop fully.
Serving Tips for Lentil & Burghul Soup with Zahra’s Kitchen Beef Kibbeh
- Garnish the soup with a drizzle of olive oil, a sprinkle of fresh parsley, or a squeeze of lemon juice for added freshness.
- Serve with a side of crusty bread or a light salad for a complete meal.
- Consider offering yoghurt or a dollop of tahini on the side for a creamy texture contrast.
storage tips
- Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It can last for up to four days.
- For longer storage, freeze the soup in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stove or in the microwave, adding a little extra broth or water if the soup has thickened too much during storage.
Lentil & Burghul Soup with Zahra’s Kitchen Beef Kibbeh
Ingredients
- ¼ cup olive oil
- 1 large onion, diced
- 2 tsp garlic, minced
- 1 carrot, finely diced
- 2 celery, finely diced
- ⅓ cup tomato paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ¼ tsp cardamom powder
- ½ tsp pepper powder
- ½ cup lentils
- ½ cup bulgur
- 8 cups vegetable broth
- salt
- handful parsley, roughly chopped
- 1 pack Zahra's Kitchen Beef Kibbeh
Instructions
- Heat a large cast iron pot over medium heat. Add olive oil and diced onion, sautéing until golden brown.
- Stir in minced garlic and cook until fragrant.
- Toss in chopped celery, carrots, bulgur, lentils, tomato paste and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 30 to 40 minutes until the grains have cooked through and the vegetables are tender.
- Then season with salt, pepper, cumin powder, coriander powder and cardamom powder. Mix well to combine.
- Stir in chopped parsley and freshly squeezed lemon juice.
- Serve hot, optionally, with Zahra's Kitchen Beef Kibbeh on the side.
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