Description
This hearty Lentil and Bulgur Soup combines red lentils, bulgur wheat, and fresh vegetables, simmered with fragrant cumin and enriched with tomato purée. Topped off with lemon juice and fresh parsley, this comforting soup is perfect for a nutritious and satisfying meal in just 40 minutes.
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
- 4 cups vegetable broth
Lentils and Grains
- ½ cup red lentils
- ¼ cup bulgur wheat
Vegetables and Herbs
- 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 finely diced onion and minced garlic, cooking gently for about 5 minutes until they become soft and fragrant.
- Add Spices and Tomato: Stir in the ground cumin and tomato purée, cooking for an additional 2 minutes to bring out the flavors and deepen the aroma of the spices.
- Combine Ingredients: Add the red lentils, bulgur wheat, finely diced carrot, and vegetable broth to the pot. Stir well to combine all ingredients evenly.
- Cook the Soup: Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until the lentils and carrots are tender and the bulgur has absorbed liquid.
- Finish with Herbs and Lemon: Remove the pot from heat. Stir in the chopped fresh parsley and freshly squeezed lemon juice. Season the soup with salt and pepper to taste. Serve the soup warm for the best flavor and comfort.
Notes
- For a smoother texture, use an immersion blender to partially blend the soup before adding parsley and lemon juice.
- To make this soup gluten-free, substitute bulgur wheat with quinoa or rice.
- Add a pinch of smoked paprika or chili flakes for a spicy twist.
- Leftovers can be refrigerated for up to 3 days or frozen for up to one month.
