Olive Oil (2 Tbsp)
in a large pot over medium-low heat and gently cook the
Garlic (3 cloves)
for about 5 minutes, until soft and translucent.
Ground Cumin (1/2 tsp)
Tomato Paste (1 Tbsp)
, and cook for another 2 minutes.
Red Lentils (1/3 cup)
Bulgur Wheat (1/3 cup)
Vegetable Broth (2 1/2 cups)
. Turn the heat up so that the mixture is simmering.
Cook until the lentils and carrot are very soft, about 30 minutes.
Stir in the
Fresh Parsley (1 handful)
and juice of half a