Manda, (who has now returned to France) suggested in a veggie place on the internet a recipe for a type of Turkish soup based on lentils and bulghar wheat. Her initial inspiration was this site; I have put her version of it here on nibblous. It involved quite a lot of mint, which I didn’t have in stock, so first I had to find the mint; but eventually I had all the ingredients and made a version yesterday.

It didn’t taste of much to me. I think I have jaded tastebuds, and some vegan recipes which rely on the simplicity of veggie ingredients just don’t do much to me. P quite liked it. I think adding more stock and/or salt will probably make it more toothsome. It’s certainly nice and healthy and very filling.

But I think my favourite thing to do with bulghar wheat remains this pilaff recipe – also vegan, so long as you choose your stock carefully.