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Lentil and Bulgur Soup with Lemon and Parsley

It’s hearty and comforting soup, and while this is both those things, it is also light and summery. But filling at the same time.

5 / 10
cook time:
40 min
Israeli Olive oil 2 Tbsp
Onion (medium) 1 Pcs.
Garlic, minced 3 Cloves
Tomato paste 1 Tbsp
Ground Cumin 1/2 Tsp
Red Lentils 1/3 Cup
Bulgur Wheat 1/3 Cup
Vegetable Broth 2,5 Cup
Carrot 1 Pcs.
Lemon 1/2 Pcs.
Parsley 3 Springs
1 Step
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 Step
Add the Ground Cumin (1/2 tsp) and Tomato Paste (1 Tbsp) , and cook for another 2 minutes.
3 Step
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.
4 Step
Cook until the lentils and carrot are very soft, about 30 minutes.
5 Step
Stir in the Fresh Parsley (1 handful) and juice of half a Lemon (1/2) .
6 Step
Serve warm.