Bulgotto

For the bulgotto, wash the lentils thoroughly and rinse well. Wash and clean the carrots and celery and cut into small cubes.

Chop the onions and garlic and sauté in olive oil until translucent, pour in the soup, add the bulgur, lentils and Italian herbs and simmer for about 15 minutes.

After 5 minutes add the carrots, after another 5 minutes add the celery. If necessary, top up with water. Stir again and again.

Finally, stir in Soy Cuisine and lemon juice, season with salt and pepper and serve sprinkled with the finely chopped celery leaves.

Preparation Tip:

I take the leftovers from the bulgotto to the office the next day, mix it with some fresh tomatoes cut into small pieces and eat it as a bulgur salad.

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