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RED LENTIL AND BULGUR SOUP

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Rubyellen

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 1/2 cups onions, chopped
  • 4 cloves garlic, minced
  • 1 cup carrots, chopped
  • 3 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp cayenne
  • 8 cups chicken broth
  • 2 1/2 cups red lentils, rinsed
  • 2/3 cup bulgur wheat
  • 3 tbsp tomato paste
  • 3 bay leaves
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1/4 cup cilantro, chopped

Instructions

  1. In pot, cook onion and garlic in olive oil over medium heat, stirring until softened about 3-5 minutes.

  2. Add the carrots and cook for another 3-5 minutes. 

  3. Add the broth, lentils, bulgur, tomato paste, cumin, paprika, cayenne, and bay leaves. Bring to a boil, then reduce to a simmer, stirring occasionally. 

  4. Cover and cook over low heat until the lentils and bulgur are very tender, about 25-30 minutes. Discard bay leaves after. 

  5. Add salt and stir in lemon juice. Add pepper to taste. 

  6. Serve with cilantro sprinkled on top.