Description
This comforting and nutritious Lentil and Bulgur Soup combines hearty red lentils and bulgur wheat with fresh lemon juice and parsley for a bright, flavorful finish. Perfect for a light lunch or dinner, it is a simple stovetop recipe packed with wholesome ingredients and warming spices.
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 olive oil in a large pot over medium-low heat. Add the finely diced onion and minced garlic, cooking gently for about 5 minutes until they become soft and fragrant but not browned.
- Add Spices and Tomato: Stir in the ground cumin and tomato purée, cooking the mixture for another 2 minutes to develop and deepen the flavors.
- Combine Ingredients: Add the red lentils, bulgur wheat, diced carrot, and vegetable broth to the pot. Stir to combine all ingredients evenly, then bring the mixture to a gentle simmer.
- Cook the Soup: Allow the soup to simmer uncovered over medium-low heat for 30 minutes. Stir occasionally to prevent sticking and to help the lentils and carrots soften thoroughly.
- Finish with Herbs and Lemon: Once the lentils and carrots are tender, remove from heat. Stir in the fresh chopped parsley and freshly squeezed lemon juice. Season with salt and pepper to taste, then serve warm.
Notes
- For a smoother texture, blend part or all of the soup with an immersion blender before adding parsley and lemon juice.
- You can substitute bulgur wheat with quinoa or couscous if preferred.
- Adjust the lemon juice to your taste, adding more for a tangier soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; reheat gently on the stovetop or in the microwave.
