Description
A comforting and hearty Lentil and Bulgur Soup infused with warm cumin, fresh parsley, and bright lemon juice. This nutritious vegetarian soup combines red lentils and bulgur wheat simmered with aromatic onions, garlic, and carrot in a flavorful vegetable broth, perfect for a wholesome meal.
Ingredients
Scale
Soup Base
- 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
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 about 5 minutes until softened and fragrant, forming the flavor base of the soup.
- Add Spices and Tomato: Stir in the ground cumin and tomato purée, cooking for an additional 2 minutes to enhance and deepen the flavors, allowing the spices to bloom in the oil.
- Combine Ingredients: Add the red lentils, bulgur wheat, diced carrot, and vegetable broth to the pot. Stir everything together well and bring the mixture to a simmer.
- Cook the Soup: Reduce the heat to maintain a gentle simmer and cook uncovered for 30 minutes, stirring occasionally, until the lentils and carrot are tender and the bulgur is cooked.
- Finish with Herbs and Lemon: Remove the soup from heat and stir in the roughly chopped parsley and freshly squeezed lemon juice. Season with salt and pepper to taste, then serve the soup warm for the best flavor.
Notes
- Red lentils cook quickly and break down, making the soup naturally creamy without blending.
- Bulgur wheat adds texture and nutty flavor; soak it briefly beforehand if you prefer a softer consistency.
- For extra depth, garnish with a drizzle of olive oil or a dollop of yogurt if desired.
- This soup stores well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
