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
Scale
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.
