Blanched Wheat Soup With Vegetables

• 1 tablespoon olive oil
• 1 cup Bulgar wheat
• 1 cup garbanzo beans, soaked overnight in the fridge
• 1 cup brown lentils, soaked overnight in the fridge
• 1 onion, chopped
• 12 cup tomato paste
• 5 teaspoons harissa
• 5 teaspoons paprika
• 5 teaspoons caraway seeds
• 4 garlic cloves, chopped
• 1 carrot, peeled and coarsely chopped
• 1 turnip, peeled and coarsely chopped
• 14 cup frozen peas
• 12 bunch flat leaf parsley, finely chopped
• 12 bunch cilantro, finely chopped
• 14 cup spinach, finely chopped
• 2 celery ribs, coarsely chopped
• 2 lemons, quartered

1. Fill a kettle with 8 cups water and turn to medium heat.
2. Add olive oil, bulgur wheat, garbanzo beans, lentils, and onion.
3. Cook 30 minutes.
4. Add tomato paste, harissa, paprika, salt to taste, pepper to taste, caraway seeds, and garlic.
5. Cook 10 minutes on low heat.
6. Add the turnip and carrot.
7. Cook another 5 minutes.
8. Add peas, parsley, cilantro, spinach, and celery.
9. Cook another 10 minutes.
10. Serve hot with lemon wedges.

olive oil, bulgar wheat, garbanzo beans, brown lentils, onion, tomato paste, harissa, paprika, caraway seeds, garlic, carrot, frozen peas, flat leaf parsley, cilantro, spinach, celery, lemons

Taken from www.food.com/recipe/blanched-wheat-soup-with-vegetables-421660 (may not work)