If you’re looking for a comforting bowl that’s both vibrant and nutritious, this Lentil and Bulgur Soup with Lemon and Parsley Recipe is absolutely a must-try. It brings together the earthy heartiness of red lentils and the nutty chew of bulgur wheat, brightened with zesty lemon and fresh parsley that wake up every spoonful. Every bite feels like a warm hug, perfect for cozy evenings or any moment when you crave something wholesome and deeply satisfying.
Ingredients You’ll Need
What’s wonderful about this soup is how simple yet vital each ingredient is in building up layers of flavor, texture, and color. From the tender lentils and bulgur to the fragrant spices and fresh herbs, these ingredients come together to create a dish that feels complex but is incredibly easy to prepare.
- 2 tbsp olive oil: Adds a silky richness and helps sauté the aromatics to release their flavors.
- 1 small onion, finely diced: Provides a sweet, savory base that melts beautifully into the soup.
- 2 cloves garlic, minced: Offers a punch of aromatic warmth essential for depth.
- 1 tbsp tomato purée: Brings a subtle tang and natural sweetness, adding body and color.
- 1 tsp ground cumin: Infuses the soup with a gentle earthiness and warm spice note.
- ½ cup red lentils: The star ingredient that cooks into a luscious velvety texture.
- ¼ cup bulgur wheat: Adds a chewy, nutty counterpoint and wholesome fiber.
- 4 cups vegetable broth: The flavorful liquid that brings all components to life.
- 1 small carrot, finely diced: Offers a sweet crunch and vibrant orange color.
- ¼ cup fresh parsley, roughly chopped: Introduces refreshing herbal brightness at the end.
- 1 lemon, juiced: Injects uplifting citrus notes that brighten the rich flavors.
- Salt and pepper, to taste: Essential seasoning that balances and enhances every ingredient.
How to Make Lentil and Bulgur Soup with Lemon and Parsley Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium-low heat. Add the finely diced onion and minced garlic, letting them gently cook for about five minutes until they soften and become fragrant. This slow cooking draws out their natural sweetness, creating a luscious foundation for the soup.
Step 2: Add Spices and Tomato
Next, stir in the ground cumin and tablespoon of tomato purée. Let them cook together for around two minutes, which helps the spices bloom and the purée deepen in flavor, adding a warm, inviting depth to the mix.
Step 3: Combine Ingredients
Now it’s time to bring in the star ingredients: red lentils and bulgur wheat, along with the diced carrot and vegetable broth. Pour everything into the pot and raise the heat to bring the soup to a gentle simmer, setting the stage for the flavors to meld beautifully.
Step 4: Cook the Soup
Allow the mixture to simmer for about 30 minutes, stirring occasionally. As the lentils and carrots soften, the soup thickens and develops a rich texture, with the bulgur wheat adding a subtle bite to every spoonful.
Step 5: Finish with Herbs and Lemon
Just before serving, stir in the roughly chopped parsley and freshly squeezed lemon juice. Taste and adjust with salt and pepper as needed. This finishing touch brings a burst of freshness and brightness, perfectly balancing the soulful richness of the soup.
How to Serve Lentil and Bulgur Soup with Lemon and Parsley Recipe
Garnishes
Enhance your soup by sprinkling extra chopped parsley or a drizzle of high-quality olive oil. A dollop of plain yogurt or a sprinkle of chili flakes can also add inviting creaminess or gentle heat, taking this humble dish to the next level.
Side Dishes
This soup pairs wonderfully with crusty sourdough bread or warm pita for dipping. For a heartier meal, serve alongside a fresh green salad with a lemon vinaigrette to echo the soup’s vibrant citrus notes.
Creative Ways to Present
Serve your Lentil and Bulgur Soup with Lemon and Parsley Recipe in rustic bowls with a lemon wedge on the side for guests to squeeze extra juice if desired. For a special touch, top each serving with toasted pine nuts or a sprinkle of crumbled feta to introduce new textures and flavors.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to develop, making for a delicious next-day treat.
Freezing
You can freeze this soup for up to three months. Let it cool completely before transferring to freezer-safe containers. When thawed, it may thicken, so simply add a splash of vegetable broth or water when reheating to restore the perfect consistency.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Adding a squeeze of fresh lemon juice after warming will help revive the bright, fresh flavors that make this soup so special.
FAQs
Can I use green or brown lentils instead of red?
While red lentils cook faster and melt into a creamy texture, green or brown lentils hold their shape better but take longer to cook. Adjust cooking time accordingly if you choose those varieties.
Is bulgur wheat necessary, or can I skip it?
Bulgur adds a lovely chewy texture and nuttiness, but if you prefer, you can omit it and simply increase the lentils slightly. Just keep in mind the final texture may be less varied.
Can this soup be made vegan and gluten-free?
This Lentil and Bulgur Soup with Lemon and Parsley Recipe is naturally vegan when made with vegetable broth. For gluten-free, substitute bulgur wheat with quinoa or gluten-free grains of your choice.
How do I make the soup spicier?
Add chili powder or a pinch of cayenne pepper when cooking the spices, or top the finished soup with chili flakes for a more noticeable kick.
What’s the best way to store soup that’s been sitting out too long?
It’s safest to refrigerate or freeze soup within two hours of cooking. If it’s been out longer than that, it’s best to discard to avoid any risk of foodborne illness.
Final Thoughts
There’s something truly comforting and uplifting about a bowl of Lentil and Bulgur Soup with Lemon and Parsley Recipe, isn’t there? It’s straightforward, wholesome, and packed with flavors that surprise and delight you with every spoonful. Whether you’re cooking a quick lunch or a cozy dinner, this soup hits all the right notes and likely will become one of your go-to favorites just as it is for me. Give it a try, and I promise it will warm your heart and nourish your soul.
Print
Lentil and Bulgur Soup with Lemon and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A hearty and nutritious Lentil and Bulgur Soup infused with fresh lemon juice and parsley, perfect for a light yet satisfying meal. This vegetarian soup combines red lentils, bulgur wheat, and fragrant spices simmered to perfection in vegetable broth, making it both comforting and wholesome.
Ingredients
Soup Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato purée
- 1 tsp ground cumin
- ½ cup red lentils
- ¼ cup bulgur wheat
- 4 cups vegetable broth
- 1 small carrot, finely diced
- ¼ cup fresh parsley, roughly chopped
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-low heat. Add the finely diced onion and minced garlic, and cook for about 5 minutes until the onion becomes soft and translucent, releasing their aromas.
- Add Spices and Tomato: Stir in the ground cumin and tomato purée into the cooked onions and garlic. Continue cooking and stirring for 2 minutes to allow the spices to release their flavors and the tomato purée to deepen in taste.
- Combine Ingredients: Add the red lentils, bulgur wheat, diced carrot, and vegetable broth into the pot. Stir all ingredients well and bring the mixture to a gentle simmer.
- Cook the Soup: Let the soup simmer uncovered for 30 minutes, stirring occasionally to prevent sticking. Cook until the lentils and carrots are tender and the bulgur wheat is softened, resulting in a thick and hearty texture.
- Finish with Herbs and Lemon: Remove the pot from heat and stir in the fresh chopped parsley and lemon juice. Season the soup with salt and pepper according to your taste. Serve the soup warm, garnished with additional parsley if desired.
Notes
- This soup can be easily made vegan and gluten-free by substituting bulgur with gluten-free grains like quinoa or rice.
- Adjust the consistency by adding more vegetable broth or water if you prefer a thinner soup.
- For added richness, a dollop of yogurt or a sprinkle of feta cheese can be served alongside.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
