Description
This Lentil and Bulgur Soup with Lemon and Parsley is a hearty and nourishing Middle Eastern-inspired dish. Featuring red lentils, bulgur, and aromatic spices, it’s packed with flavor and nutrients. The addition of fresh lemon juice and parsley brightens the soup, making it perfect for a comforting lunch or dinner. This vegan and gluten-free friendly recipe is easy to prepare on the stovetop and offers a satisfying, healthy meal option.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground coriander (optional)
- ¾ cup red lentils, rinsed
- ¼ cup fine bulgur
- 5 cups vegetable broth or water
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced carrot, sautéing for 4–5 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, paprika, and ground coriander if using. Cook for 1 minute, stirring constantly until the spices release their aroma.
- Add Lentils, Bulgur, and Broth: Add rinsed red lentils, fine bulgur, and 5 cups of vegetable broth or water to the pot. Stir well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes. Cook until the lentils and bulgur are tender and the soup has thickened to your liking.
- Finish with Lemon and Parsley: Stir in lemon juice, chopped fresh parsley, salt, and black pepper. Simmer gently for another 2–3 minutes to blend the flavors.
- Adjust Seasonings and Serve: Taste the soup and adjust salt or lemon juice if needed. Serve warm, optionally accompanied by lemon wedges and crusty bread.
Notes
- This soup thickens as it sits; add extra broth or water when reheating to reach desired consistency.
- For a smoother texture, blend part of the soup before adding lemon juice and parsley.
- Use gluten-free bulgur or substitute with quinoa to make the recipe gluten-free.
- Serve with crusty bread or lemon wedges to enhance the flavor experience.
