Lentil Tabouli Soup Recipe

Name: Lentil Tabouli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 cups coarsely chopped onions; 6 cups vegetable broth or water; 1 1/2 cups brown lentils; ⅓ cup coarse bulgur; 1/4 tsp. crushed red pepper flakes (optional); 1 to 2 cloves garlic, pushed through a press; 3 cups seeded, finely diced plum tomatoes (fresh or canned, drained); 1 1/2 Tbs. finely chopped fresh mint or 1 1/2 tsp. dried mint, plus more to taste; 1 1/4 tsp. salt or to taste; 1 cup loosely packed minced fresh parsley, plus more to taste; 1 to 3 Tbs. fresh lemon juice

Servings: persons

2 Tbs. olive oil
2 cups coarsely chopped onions
6 cups vegetable broth or water
1 1/2 cups brown lentils
⅓ cup coarse bulgur
1/4 tsp. crushed red pepper flakes (optional)
1 to 2 cloves garlic, pushed through a press
3 cups seeded, finely diced plum tomatoes (fresh or canned, drained)
1 1/2 Tbs. finely chopped fresh mint or 1 1/2 tsp. dried mint, plus more to taste
1 1/4 tsp. salt or to taste
1 cup loosely packed minced fresh parsley, plus more to taste
1 to 3 Tbs. fresh lemon juice

1
Over medium-high heat, heat 1 tablespoon of oil in cooker.
2
Cook onions, stirring frequently, for 2 minutes.
3
Add broth and stir well to scrape up any browned bits sticking to the bottom of cooker.
4
Add lentils, bulgur, and red pepper flakes (if using).
5
Lock lid in place.
6
Over high heat, bring to high pressure.
7
Lower heat just enough to maintain high pressure and cook for 10 minutes.
8
Quick-release pressure.
9
Remove lid, tilting it away from you to allow any excess steam to escape.
10
Stir in garlic, tomatoes, additional tablespoon of olive oil, mint, and salt.
11
Simmer until garlic looses its raw taste, about 2 minutes.
12
At this point, add a bit more mint if you feel its needed.
13
Blend in parsley and lemon juice.
14
Taste and add more parsley and lemon juice if desired.
15
Serve in large soup bowls.

694

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 12 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 cups coarsely chopped onions, 6 cups vegetable broth or water, 1 1/2 cups brown lentils, and more.

Yes, Lentil Tabouli Soup 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!

Lentil Tabouli Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions