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RECIPE
11 INGREDIENTS6 STEPS40MIN

Lentil and Bulgur Soup with Lemon and Parsley

4.3
3 Ratings

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312 Saved

Easy Cheesy Vegetarian

Becca is a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
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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.
40MIN
Total Time

Easy Cheesy Vegetarian

Becca is a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
1
Onion , finely chopped
3 cloves
Garlic , minced
1 Tbsp
Tomato Paste
1/2 tsp
Ground Cumin
1/3 cup
Red Lentils
1/3 cup
2 1/2 cups
Vegetable Broth
1
Carrot , finely chopped
1/2
Lemon , juiced
1 handful
Fresh Parsley , chopped

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Nutrition Per Serving

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CALORIES
398
FAT
15.4 g
PROTEIN
17.2 g
CARBS
44.1 g

Cooking Instructions

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Step 1
Heat the Olive Oil (2 tablespoon) in a large pot over medium-low heat and gently cook the Garlic (3 clove) and Onion (1) for about 5 minutes, until soft and translucent.
Step 2
Add the Ground Cumin (1/2 teaspoon) and Tomato Paste (1 tablespoon), and cook for another 2 minutes.
Step 3
Add the Red Lentils (75 gram), Bulgur Wheat (50 gram), Carrot (1), and Vegetable Broth (600 milliliter). 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 5
Stir in the Fresh Parsley (1 handful) and juice of half a Lemon (1/2).
Step 6
Serve warm.

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Nutrition Per Serving
Calories
398
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
2.3 g
12%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
44.1 g
16%
Fiber
15.6 g
56%
Sugars
8.1 g
--
Protein
17.2 g
34%
Sodium
945.7 mg
41%
Vitamin D
--
--
Calcium
112.5 mg
9%
Iron
5.6 mg
31%
Potassium
621.3 mg
13%
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