Lentil and Bulgur Soup with Lemon and Parsley

Name: Lentil and Bulgur Soup with Lemon and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Onion, Finely Diced; 3 cloves Garlic, Minced; 1 teaspoon Ground Cumin; 1 Tablespoon Tomato Puree; 2-23 ounces, weight Red Lentils; 1-78 ounces, weight Bulgur Wheat; 1 whole Large Carrot, Cut Into 1/2cm Dice; 2 cups, 8 tablespoons, 1-⅔ teaspoons, 1 pinches Vegetable Stock; 1/2 whole Lemon, Juiced; 1 bunch Fresh Parsley, Roughly Chopped

Servings: persons

2 Tablespoons Olive Oil
1 whole Onion, Finely Diced
3 cloves Garlic, Minced
1 teaspoon Ground Cumin
1 Tablespoon Tomato Puree
2-23 ounces, weight Red Lentils
1-78 ounces, weight Bulgur Wheat
1 whole Large Carrot, Cut Into 1/2cm Dice
2 cups, 8 tablespoons, 1-⅔ teaspoons, 1 pinches Vegetable Stock
1/2 whole Lemon, Juiced
1 bunch Fresh Parsley, Roughly Chopped

1
Heat the oil in a large saucepan and, over a medium-low heat, gently soften the onion and garlic for 5 minutes, or until soft and translucent.
2
Add the cumin and tomato puree, and cook for a further 2 minutes.
3
Next, add the lentils, bulgur wheat, diced carrot and vegetable stock, and turn the heat up so that the mixture is simmering.
4
Cook until the lentils and carrots are very soft, around 30 minutes.
5
If you want to, blend the soup with an immersion blender (I chose to leave mine chunky).
6
Add the lemon juice and chopped parsley, and serve warm.
7
Recipe adapted from Eats Well With Others.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Onion, Finely Diced, 3 cloves Garlic, Minced, 1 teaspoon Ground Cumin, and more.

Yes, Lentil and Bulgur Soup with Lemon and Parsley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!