“Whirlpool” Soup

I call this my “Whirlpool soup”, but it can be called An LG, GE, or BOSCH soup. It’s just whatever you have in your fridge. I had to use whatever was in my fridge: some vegetables and frozen precooked lentils. The result is a hearty, creamy and rich soup.

Plus, I personally believe that cooking frugally (from time to time),  adds a special flavor to the food. Is it the challenge to do with what you have or the satisfaction of getting rid of wilted vegetables? I guess it’s both.
You may use other vegetables or legumes, if you like.

• ¼ cup olive oil

• 1 big onion, chopped

• 2 carrots, chopped 

• 1 cup cubed celery

• 1 can of crushed tomatoes

• 2 cups cubed butternut squash (I used frozen) 

• ½ cup green lentils, precooked 

• ½ cup coarse bulgur, soaked in water and drained

• 1 tsp.paprika

• 1 tsp. cumin

• ¾ tsp. Hawayej- optional

• Salt and pepper

• 6-7 cups hot water or hot chicken stalk

  For serving:

•   Fresh lemon juice

1. In a big pot, heat the oil and saute the onion for 5 minutes.

2. Add the spices and fry for 1 more minute.

3. Add the rest of the vegetables (except for the tomatoes) and mix well.

4. Add the lentils, the tomatoes and the chicken stalk. Bring to a boil.

5. Lower the heat, check  seasoning and cover the pot.

6. Cook for 40 minutes. Add the bulgur and cook for 10 more minutes.

7. My tip: using a handheld blender stick and grind some of the soup (depends how thick you like it)

8. Transfer to a bowl and drizzle with lots of lemon juice. Serve with rustic bread.