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Before you jump to Alaca Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Be smart when you do your food shopping. When you make good decisions at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You want to get home quickly and have something beneficial. Make sure that what you already have is nutritious. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are plenty of things you can go after to become healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and getting healthy. Make sensible choices every day is a great start. A proper amount of physical activity each day is also important. Remember: being healthy isn’t just about losing weight. You need to help make your body as strong you can make it.

We hope you got insight from reading it, now let’s go back to alaca soup (vegan) recipe. To make alaca soup (vegan) you need 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Alaca Soup (Vegan):

1. Get 1 cup chickpeas
2. You need 1 cup green lentil
3. Provide 2 cups bulgur wheat (course)
4. You need 1.5 white onions
5. You need 1 bunch Swiss Chard
6. Prepare 3 tablespoon tomato paste
7. Prepare 2 red paprika peppers
8. You need 6 tablespoons Olive oil
9. Get 1/2 cup pomegranate molasses or 1 lemon
10. Use Dried ground mint
11. Take Black pepper
12. Use Sea salt
13. Get Crushed Red Pepper

Instructions to make Alaca Soup (Vegan):

1. Pressure cook the chickpeas for 30 min in 10 cups of water
2. Mix in lentils, bulgur and tomato paste, stir and bring the heat to low
3. Cut the onions as circles and add in with salt, pepper and crushed red pepper. Cook for 25 min.
4. In a frying pan, sautee the chards in olive oil together with dried mint for 5 min
5. Add the sauteed chards and pomegranate molasses or lemon into the soup and cook for 10 more min on low heat.
6. Serve with toast bread in a deep bowl

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