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SideChef
Recipes
Beans & Legumes
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.
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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.
author_avatar
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
Olive Oil
2 Tbsp
Olive Oil
Onion
1
Onion, finely diced
Garlic
3 cloves
Garlic, minced
Tomato Purée
1 Tbsp
Tomato Purée
Ground Cumin
1 tsp
Ground Cumin
Red Lentils
1/3 cup
Red Lentils
Bulgur Wheat
1/2 cup
Bulgur Wheat
Vegetable Broth
2 1/2 cups
Vegetable Broth
Carrot
1
Large Carrot, finely diced
Fresh Parsley
1 handful
Small Fresh Parsley, roughly chopped
Lemon
1/2
Lemon, juiced
Nutrition Per Serving
VIEW ALL
Calories
405
Fat
14.7 g
Protein
19.5 g
Carbs
39.8 g
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Lentil and Bulgur Soup with Lemon and Parsley
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author_avatar
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 InstructionsHide images
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 (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.
step 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.
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.
Tags
Beans & Legumes
Dairy-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Vegetables
Middle Eastern
Soups & Stews
Winter
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