I am not sure where this came from; I certainly did not invent it, although I have made a few changes along the way. It certainly is a good, filling winter cockle-warmer, and made up of stuff that most people would have in the storage cupboard. You can used streaky bacon if you cannot get hold of prosciutto, and may want to add a bit of water as you go, because it can become very thick, more like porridge than soup.
Ingredients.
¼ cup olive oil.
150g prosciutto, chopped into matchsticks.
2 medium brown onions, peeled, finely diced.
1 stick celery, finely chopped.
2 tsp ground cumin
½ tsp turmeric.
Salt to taste.
1 ½ litres chicken stock.
1 tblsp sweet chilli sauce.
1 cups red lentils.
½ cup bulgar wheat.
½ cup chopped fresh herbs, finely chopped, for garnish.
Preparation.
- Cut up the prosciutto and set aside.
- Prepare the onions and celery and set aside.
- Mix the cumin, turmeric and salt and set aside.
Method.
Heat the oil in a large pot over a medium to high heat. Add the prosciutto and fry until beginning to crisp then add the onion and celery. Stir fry for another 5-6 minutes until the onion is soft then add the cumin mixture.
Stir through until uniformly mixed then add the stock, chilli, lentils and bulgur wheat. Bring to the boil, reduce the heat to a simmer, cover and cook for 30 minutes. Stir a frequently, as this one is liable to catch on the bottom of the pot. Serve immediately garnished with a pinch of the fresh herbs.
Serve with: Chunks of fresh focaccia or ciabatta, and the rest of the mixed herbs in a bowl.
Yields: About 3 litres.
Poddimok 