Simply Lentil and Bulgur Soup with chives, a first course that comforts us in every season. Cracked wheat is what we call bulgur, which is essentially whole durum wheat processed in a particular way.

What I liked about this soup was the tenderness of the bulgur and the crunch of the sunflower seeds. Sometimes, as in this case, I like to add a little rice miso which replaces salt, because its umami flavor pairs beautifully with chives.
I wanted to taste the sweetness of the leek but also the chives, which add a sharp note and, when added raw, become a concentrated burst of aroma and wellbeing.

Of course my Umbrian lentils are present, which make this bulgur and lentil velouté a true, healthy and quick one-dish meal.

Today I want to tell you about chives, which I often use raw in my dishes.

We talk about them in the column Herbs and Flowers on the Plate. You can find the friends’ recipes at the bottom of the page—don’t forget to check them out.

Chives (Allium schoenoprasum) are not just a garnish but a true nutraceutical food. Belonging to the Alliaceae family (like garlic and onion), they offer similar benefits but in a milder, more digestible way:
Rich in vitamins: They are an excellent source of vitamin C and vitamin K, essential for the immune system and bone health.
They have antioxidant properties: they contain flavonoids and sulfur compounds that help counteract free radicals.
They also provide real support for digestion by stimulating the production of gastric juices, facilitating digestion, and are known for carminative properties (they help reduce intestinal gas).
Finally, do not overlook their detoxifying effect because, thanks to their mild diuretic action, they help the body eliminate toxins.

Below I leave you some lentil recipes. Recipes with chives? Try them in savory pancakes, in savory pancakes made like omelettes, in raw salads—anywhere you want that extra touch of brightness.