Red Lentil and Bulgur Soup recipe

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Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 teaspoon minced garlic
2 roma (plum) tomatoes, diced
2 teaspoons za'atar
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 cup carrot juice
4 cups water
1 cube chicken bouillon
1 cube tomato-flavored bouillon
1 cup red lentils
¼ cup bulgur
1 tablespoon lemon juice
1 tablespoon minced fresh cilantro
6 tablespoons sour cream

Nutrition Info

227.1 calories
carbohydrate: 34 g
cholesterol: 6.4 mg
fat: 6 g
fiber: 12.5 g
protein: 10.8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 224.4 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a stockpot over low heat, cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.

  2. Cook and stir tomatoes, za'atar, paprika, cumin, garlic powder, black pepper, and cayenne pepper into onion mixture, stir to coat. Add carrot juice, water, chicken bouillon cube, tomato-flavored bouillon cube, lentils, and bulgur, cook over low heat until lentils are tender and bulgur has absorbed liquid, 30 to 40 minutes.

  3. Ladle about 2/3 the lentil mixture into a blender and puree until smooth. Return puree to stockpot and stir. Simmer over low heat for about 5 more minutes to blend flavors. Remove from heat, stir lemon juice and cilantro into soup. Top individual servings with a dollop of sour cream.

Recipe Yield

6 servings

Recipe Note

This fantastic one-pot recipe is easy and filling. Don't skip the blender step - adding the puree back to the pot with the remaining lentils and bulgur creates a to-die-for combination texture that's both al dente and creamy smooth. Great for a casual home cooked meal but good enough to serve to guests! It's even a hit with kids and people sensitive to spicy foods - just be sure to leave out the cayenne.

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