Bulgur-lentil soup with minted olive oil butter from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • fultre on November 10, 2024

    We love this soup, it is a perennial repeat in fall/winter especially. Although I don’t fully follow recipe; I sub farro or barley for bulgur, use paprika & smoked paprika for spices, and haven’t bothered to make the minted olive oil butter, since it’s so delicious without it.

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