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.
Total Time
40min
4.3
3 Ratings
Author: Easy Cheesy Vegetarian
Servings:
2
Ingredients
•
2
Tbsp
Olive Oil
•
1
Onion
, finely diced
•
3
cloves
Garlic
, minced
•
1
Tbsp
Tomato Purée
•
1
tsp
Ground Cumin
•
1/3
cup
Red Lentils
•
1/2
cup
Bulgur Wheat
•
2 1/2
cups
Vegetable Broth
•
1
Large
Carrot
, finely diced
•
1
handful
Small
Fresh Parsley
, roughly chopped
•
1/2
Lemon
, juiced
Cooking Instructions
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.
2.
Add the Ground Cumin (1 tsp) and Tomato Purée (1 Tbsp) and cook for another 2 minutes.
3.
Add the Red Lentils (1/3 cup), Bulgur Wheat (1/2 cup), Carrot (1) and Vegetable Broth (2 1/2 cups). Turn the heat up so that the mixture is simmering.
4.
Cook until the lentils and carrot are very soft, about 30 minutes.
5.
Stir in the Fresh Parsley (1 handful) and juice of a Lemon (1/2).
6.
Serve warm.
Nutrition Per Serving
CALORIES
405
FAT
14.7 g
PROTEIN
19.5 g
CARBS
39.8 g
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