Lentil and Bulgur Soup with Lemon and Parsley Recipe
If you’re longing for a comforting bowl that balances hearty textures and zesty freshness, Lentil and Bulgur Soup with Lemon and Parsley delivers delight in every spoonful. Vibrant with Mediterranean flavors, this recipe brings together creamy red lentils, nourishing bulgur, and a lively kick of lemon—while a sprinkle of parsley ties it all together with a fragrant, herbal finish. Whether you’re after a quick weeknight dinner or a satisfying lunch, this soup is the perfect blend of wholesome ingredients and sunny, citrusy flair.
Ingredients You’ll Need
The beauty of this soup is in its simple, everyday ingredients—each one plays a vital role, adding layers of flavor, texture, and color to make Lentil and Bulgur Soup with Lemon and Parsley irresistibly satisfying. These pantry staples and fresh additions are all you need to whip up a nourishing pot in no time.
- Olive oil: Adds richness and carries the flavors of the spices and aromatics throughout the soup.
- Onion: Brings a mellow, savory base that deepens as it cooks.
- Carrots: Offer natural sweetness and pretty pops of color.
- Garlic: Infuses a robust, uplifting aroma that complements the spices.
- Ground cumin: Lends earthy, warm notes that give the soup its Mediterranean soul.
- Ground coriander: Brings a citrusy background that pairs perfectly with the lemon.
- Paprika: Adds a hint of smokiness and beautiful color.
- Red lentils: The star protein—quick-cooking and naturally creamy, creating the soup’s luscious texture.
- Fine bulgur: Adds gentle chew and nutty undertones, making the soup hearty and filling.
- Vegetable broth: Forms the savory body of the soup; choose a flavorful broth for the best taste.
- Salt: Enhances all the other flavors, drawing out their best.
- Black pepper: Delivers a gently spicy, peppery finish.
- Lemon juice and zest: Brightens the soup with zest and tang, transforming the flavor profile.
- Fresh parsley: Lifts the whole bowl with a burst of green freshness and aroma.
- Optional garnish—more parsley or lemon wedges: For that extra flourish and a hit of color and zing at serving time.
How to Make Lentil and Bulgur Soup with Lemon and Parsley
Step 1: Sauté the Base Vegetables
Start by heating olive oil in a large pot over medium heat. Add your diced onions and carrots, stirring occasionally, and let them cook for about 5 to 6 minutes. The onions should turn translucent and the carrots will soften just a touch, building a savory foundation for Lentil and Bulgur Soup with Lemon and Parsley.
Step 2: Bloom the Garlic and Spices
Stir in the minced garlic, ground cumin, coriander, and paprika. Cook everything for one minute, just until the garlic is fragrant and the spices release their aromas. As you breathe in that rich scent, you’ll know you’re setting up the flavor magic for the entire pot.
Step 3: Add Lentils, Bulgur, and Broth
Now it’s time to add the red lentils and fine bulgur, rinsed and ready, straight into the pot. Pour in the vegetable broth, and season with salt and black pepper. Give everything a good mix, then bring it to a gentle boil—the mixture will start swirling together into something delicious.
Step 4: Simmer to Tender Perfection
Reduce the heat and let the soup simmer uncovered for 20 to 25 minutes. The lentils and bulgur will become tender and the broth will thicken up beautifully, making the soup heartier and more nourishing with every passing minute.
Step 5: Brighten with Lemon and Parsley
Once everything is cooked through, stir in the fresh lemon juice and zest, alongside the vibrant chopped parsley. This final step takes Lentil and Bulgur Soup with Lemon and Parsley from cozy to absolutely uplifting, with every mouthful delivering a burst of citrusy flavor and herbal freshness.
Step 6: Taste and Adjust
Sip a spoonful, then adjust seasoning to your liking. If you want a smoky touch, feel free to add half a teaspoon of smoked paprika at this point. Ladle the soup into bowls, and get ready to enjoy or add your favorite garnishes for extra flair.
How to Serve Lentil and Bulgur Soup with Lemon and Parsley
Garnishes
For an eye-catching finish, top your bowl of Lentil and Bulgur Soup with Lemon and Parsley with a scatter of extra chopped parsley for vivid color and freshness. A wedge of lemon on the side looks stunning and lets everyone tailor their soup’s tang to taste. A little swirl of good olive oil can also add richness and shine.
Side Dishes
This soup loves simple companions. Serve it alongside warm, crusty bread—like a rustic sourdough or pita—to soak up every drop. A leafy green salad with a light vinaigrette pairs well, adding crunch and contrast to the soft, creamy soup. Even a small plate of olives or pickled vegetables makes a lovely, zesty side.
Creative Ways to Present
Elevate your presentation by serving Lentil and Bulgur Soup with Lemon and Parsley in individual bowls with contrasting colors, or even in mugs for a casual, cozy get-together. If you’re entertaining, pour the soup into shot glasses for a fun appetizer. Finish with fresh herbs or chili flakes for a pop of color and extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in the refrigerator for up to four days. Store it in a tightly-sealed container, and keep in mind that Lentil and Bulgur Soup with Lemon and Parsley will thicken as it sits—so don’t be surprised if it has a stew-like consistency the next day.
Freezing
This soup also freezes well. Let it cool completely, then pack into freezer-safe containers in individual portions for easy future meals. Thaw overnight in the refrigerator, or use the defrost setting on your microwave for on-the-fly cravings. Don’t add garnishes until serving for best texture and flavor.
Reheating
To reheat, pour the soup into a saucepan and warm gently over medium heat. Add a splash of water or broth to loosen the texture, since the bulgur and lentils will absorb some liquid as they sit. Stir occasionally and heat until just steaming hot. Adjust seasoning and freshen with more parsley or a squeeze of lemon if you wish before serving again.
FAQs
Can I use a different type Soup, Main Course
Red lentils work best in Lentil and Bulgur Soup with Lemon and Parsley because they cook quickly and become creamy, but you can use yellow split lentils for a similar effect. Avoid brown or green lentils, which hold their shape and won’t create the same velvety texture.
Is it possible to make this gluten free?
Absolutely! Just replace the bulgur with quinoa or a gluten-free grain of your choice, and you’ll still enjoy a filling, hearty soup without sacrificing flavor or nutrition.
Can I blend the soup for a smoother texture?
Yes, you can! For an ultra-silky version of Lentil and Bulgur Soup with Lemon and Parsley, use an immersion blender to puree all or part of the soup right in the pot. Leave a portion unblended if you prefer some texture.
What if I don’t have fresh parsley?
If you only have dried parsley, you can use it in a pinch (about one tablespoon), but fresh parsley brings a brightness and flavor boost that’s truly worth seeking out for this recipe.
How can I add more protein?
For even more protein, toss in a can of chickpeas or white beans with the lentils and bulgur. Not only will this make the soup even more satisfying, but it keeps it perfectly vegan and wholesome.
Final Thoughts
I can’t recommend enough giving Lentil and Bulgur Soup with Lemon and Parsley a spot in your regular line-up—it truly turns simple pantry ingredients into a vibrant, comforting meal that’s as nourishing as it is delicious. Let it brighten your table soon, and share the warmth and zest with those you love!
Print
Lentil and Bulgur Soup with Lemon and Parsley Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Lentil and Bulgur Soup with Lemon and Parsley is a comforting and flavorful dish that is perfect for a healthy meal. Packed with protein and fiber, this vegan soup is easy to make and ideal for a chilly evening.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 cup red lentils, rinsed
- 1/4 cup fine bulgur
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- optional garnish: extra parsley or lemon wedges
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and carrots, and sauté for 5–6 minutes until softened.
- Stir in garlic, cumin, coriander, and paprika. Cook for 1 minute until fragrant.
- Add red lentils, bulgur, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils and bulgur are tender.
- Stir in lemon juice, lemon zest, and parsley. Adjust seasoning as needed.
- Serve hot, garnished with extra parsley or lemon wedges if desired.
Notes
Notes:
- This soup thickens as it sits; add extra broth or water when reheating if needed.
- For a smoky twist, add 1/2 teaspoon smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 4g
- Sodium: 690mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
