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
Scale
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
