Lentil and Bulgur Soup with Lemon and Parsley

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Olive Oil

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

Bulgur Wheat

2 1/2 cups

Vegetable Broth

1

Carrot , finely chopped

1/2

Lemon , juiced

1 handful

Fresh Parsley , chopped

Cooking Instructions

HIDE 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 2

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

Step 3

Add the Red Lentils (1/3 cup) , Bulgur Wheat (1/3 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 5

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

Step 6

Serve warm.