Description
A comforting and nutritious Lentil and Bulgur Soup flavored with cumin, fresh parsley, and zesty lemon juice. This hearty vegetarian soup features red lentils and bulgur wheat simmered with aromatic vegetables and tomato purée, perfect for a wholesome meal in just 40 minutes.
Ingredients
Scale
Main 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 diced onion and minced garlic, cooking gently for 5 minutes until softened and fragrant, creating a flavorful base for the soup.
- Add Spices and Tomato: Stir in the ground cumin and tomato purée into the softened aromatics. Cook for an additional 2 minutes to release their flavors and deepen the soup’s aroma.
- Combine Ingredients: Add the red lentils, bulgur wheat, diced carrot, and vegetable broth to the pot. Stir to combine all ingredients evenly and bring the mixture to a simmer over medium heat.
- Cook the Soup: Let the soup simmer gently for 30 minutes, stirring occasionally. This allows the lentils and bulgur wheat to soften and the flavors to meld together perfectly.
- Finish with Herbs and Lemon: Once cooked, stir in the chopped fresh parsley and freshly squeezed lemon juice. Season with salt and pepper to taste. Serve the soup warm, enjoying the fresh and tangy finish.
Notes
- For a smoother texture, you can blend part or all of the soup before adding the parsley and lemon juice.
- Adjust the thickness of the soup by adding more vegetable broth if needed.
- If you prefer a spicier soup, add a pinch of chili flakes along with the cumin.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use fresh lemon juice for the best bright and citrusy flavor.
