Legume and grain soup with tahini sauce

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.

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.

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.

Using a handheld blender, process the soup mix to smoothen it.

Mix the tahini with olive oil in a bowl. Add a pinch of salt and the lemon juice. This is the tahini dressing.

Serve the quinoa bulgur mix on top of the soup mix and add some tahini dressing and grind pepper to your liking.