Description
A comforting and nutritious Lentil and Bulgur Soup infused with zesty lemon and fresh parsley. This vegan and gluten-free soup is hearty, flavorful, and perfect for a satisfying meal.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground coriander (optional)
- ¾ cup red lentils, rinsed
- ¼ cup fine bulgur
- 5 cups vegetable broth or water
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- juice of 1 lemon
- ¼ cup chopped fresh parsley
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion and carrot until softened.
- Add seasonings: Stir in garlic, cumin, paprika, and coriander; cook until fragrant.
- Cook lentils and bulgur: Add lentils, bulgur, and broth. Simmer for 20–25 minutes.
- Finish the soup: Stir in lemon juice, parsley, salt, and pepper. Simmer for an additional 2–3 minutes.
- Adjust seasoning: Taste and adjust salt and pepper as needed. Serve warm with lemon wedges and bread.
Notes
- This soup thickens upon standing; add extra broth when reheating if desired.
- For a smoother consistency, blend a portion of the soup before adding lemon and parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 4g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
