Description
A hearty and nutritious Lentil and Bulgur Soup infused with aromatic cumin, fresh parsley, and bright lemon juice. This easy-to-make, vegetarian-friendly soup is perfect for a wholesome lunch or dinner and packed with protein and fiber.
Ingredients
Scale
Sauté Base
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
Spices and Flavorings
- 1 tbsp tomato purée
- 1 tsp ground cumin
Main Ingredients
- ½ cup red lentils
- ¼ cup bulgur wheat
- 1 small carrot, finely diced
- 4 cups vegetable broth
Finishing Touches
- ¼ cup fresh parsley, roughly chopped
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-low heat. Add the finely diced onion and minced garlic, cooking gently for 5 minutes until they are softened and fragrant but not browned.
- Add Spices and Tomato: Stir in the ground cumin and tomato purée, cooking for 2 minutes to release their flavors fully and blend with the aromatics.
- Combine Ingredients: Add the red lentils, bulgur wheat, diced carrot, and vegetable broth to the pot. Stir to combine all ingredients well.
- Cook the Soup: Bring the mixture to a gentle simmer. Let it cook uncovered for about 30 minutes, stirring occasionally, until the lentils and carrots are tender and the bulgur has softened.
- Finish with Herbs and Lemon: Stir in the fresh chopped parsley and the juice of one lemon. Season the soup with salt and pepper to taste. Serve warm for a comforting and nutritious meal.
Notes
- For extra depth, garnish with a drizzle of olive oil or a sprinkle of chili flakes.
- This soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- To make it gluten-free, substitute bulgur with quinoa or gluten-free oats.
- If you prefer a creamier texture, blend part of the soup before adding parsley and lemon juice.
