Lentil and Bulgur Soup with Lemon and Parsley

11 INGREDIENTS • 6 STEPS • 40MINS

Lentil and Bulgur Soup with Lemon and Parsley

Recipe

4.3

3 ratings

When I’ve made lentil soup in the past, it’s been hearty and comforting, and while this was both those things, it was also light and summery. But filling at the same time. What a conundrum.

When I’ve made lentil soup in the past, it’s been hearty and comforting, and while this was both those things, it was also light and summery. But filling at the same time. What a conundrum.

Easy Cheesy Vegetarian

Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.

https://www.easycheesyvegetarian.com/

40MINS

Total Time

$2.08

Cost Per Serving

Ingredients

Servings

2

us / metric

2 Tbsp

1

Onion, finely diced

3 cloves

Garlic, minced

1 Tbsp

Tomato Purée

1 tsp

Ground Cumin

75 g

Red Lentils

80 g

600 mL

Vegetable Broth

1

Large Carrot, finely diced

1 handful

Small Fresh Parsley, roughly chopped

1/2

Lemon, juiced

Nutrition Per Serving

VIEW ALL

Calories

405

Fat

14.7 g

Protein

19.5 g

Carbs

39.8 g

Easy Cheesy Vegetarian

Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.

https://www.easycheesyvegetarian.com/

Cooking Instructions

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step 1

Heat the Olive Oil (2 Tbsp) in a large pot over medium-low heat and gently cook the Garlic (3 cloves) and Onion (1) for about 5 minutes, until soft and translucent.

step 1 Heat the Olive Oil (2 Tbsp) in a large pot over medium-low heat and gently cook the Garlic (3 cloves) and Onion (1) for about 5 minutes, until soft and translucent.

step 2

Add the Ground Cumin (1 tsp) and Tomato Purée (1 Tbsp) and cook for another 2 minutes.

step 2 Add the Ground Cumin (1 tsp) and Tomato Purée (1 Tbsp) and cook for another 2 minutes.

step 3

Add the Red Lentils (75 g), Bulgur Wheat (80 g), Carrot (1) and Vegetable Broth (600 mL). Turn the heat up so that the mixture is simmering.

step 3 Add the Red Lentils (75 g), Bulgur Wheat (80 g), Carrot (1) and Vegetable Broth (600 mL). Turn the heat up so that the mixture is simmering.

step 4

Cook until the lentils and carrot are very soft, about 30 minutes.

step 4 Cook until the lentils and carrot are very soft, about 30 minutes.

step 5

Stir in the Fresh Parsley (1 handful) and juice of a Lemon (1/2).

step 5 Stir in the Fresh Parsley (1 handful) and juice of a Lemon (1/2).

step 6

Serve warm.

step 6 Serve warm.

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