A protein packed soup using lentils, chickpeas and bulghur.
Make sure the lentils are washed really really well, then place in a large heavy saucepan with the water, garlic, Cajun, chilli, pepper and salt (if using). Put a lid on the pan and cook on a medium heat for 30 minutes.
Add the chickpeas and the bulghur wheat, check the water content (and add more if needed) and cook on a low heat for a further 15 minutes.
Do a taste check and adjust seasonings and spices if necessary. Ensure the soup is thick but still has some fluidity to it.
Serve & enjoy!
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