Step-by-Step Guide to Make Quick Legume and grain soup with tahini sauce

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, legume and grain soup with tahini sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Legume and grain soup with tahini sauce is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Legume and grain soup with tahini sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have legume and grain soup with tahini sauce using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Legume and grain soup with tahini sauce:

1. Prepare 400 gram canned borlotti beans
2. Prepare 400 grams canned chickpeas
3. Take 150 grams brown lentils
4. Prepare 100 grams quinoa and bulgur mix
5. Make ready 1 vegetable stock cube
6. Get 1 tablespoon tahini
7. Get 3 tablespoons olive oil
8. Make ready Salt
9. Get Pepper
10. Make ready 1 teaspoon lemon juice

Instructions to make Legume and grain soup with tahini sauce:

1. Boil a kettle. Add the lentils and enough boiled water with salt in a large pot to boil for 20-25 minutes. Crumble in the vegetable stock.
2. In a separate pot, add the quinoa and bulgur mix with boiled water. Simmer for 12 minutes or until the grains are soft. Drain if you have excess water at the end.
3. Add the canned chickpeas and the beans to the pot with the lentils. Boil for an other 10-15 minutes or until the lentils are soft.
4. Using a handheld blender, process the soup mix to smoothen it.
5. Mix the tahini with olive oil in a bowl. Add a pinch of salt and the lemon juice. This is the tahini dressing.
6. Serve the quinoa bulgur mix on top of the soup mix and add some tahini dressing and grind pepper to your liking.

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