Red Lentil and Bulgur Soup

Name: Red Lentil and Bulgur Soup
Cook time: 40 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 teaspoon minced garlic; 2 roma (plum) tomatoes, diced; 2 teaspoons za'atar; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon black pepper; ⅛ teaspoon cayenne pepper; 1 cup carrot juice; 4 cups water; 1 cube chicken bouillon; 1 cube tomato-flavored bouillon; 1 cup red lentils; ¼ cup bulgur; 1 tablespoon lemon juice; 1 tablespoon minced fresh cilantro; 6 tablespoons sour cream

This fantastic one-pot recipe is easy and filling. Don’t skip the blender step - adding the puree back to the pot with the remaining lentils and bulgur creates a to-die-for combination texture that’s both al dente and creamy smooth. Great for a casual home cooked meal but good enough to serve to guests! It’s even a hit with kids and people sensitive to spicy foods - just be sure to leave out the cayenne.

INGRIDIENT

1 tablespoon olive oil

1 yellow onion, diced

1 teaspoon minced garlic

2 roma (plum) tomatoes, diced

2 teaspoons za'atar

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon black pepper

⅛ teaspoon cayenne pepper (Optional)

1 cup carrot juice

4 cups water

1 cube chicken bouillon

1 cube tomato-flavored bouillon

1 cup

¼ cup bulgur

1 tablespoon lemon juice

1 tablespoon minced fresh cilantro (Optional)

6 tablespoons sour cream (Optional)

DIRECTION

Step: 1

Heat olive oil in a stockpot over low heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Step: 2

Cook and stir tomatoes, za’atar, paprika, cumin, garlic powder, black pepper, and cayenne pepper into onion mixture; stir to coat. Add carrot juice, water, chicken bouillon cube, tomato-flavored bouillon cube, lentils, and bulgur; cook over low heat until lentils are tender and bulgur has absorbed liquid, 30 to 40 minutes.

Step: 3

Ladle about 2/3 the lentil mixture into a blender and puree until smooth. Return puree to stockpot and stir. Simmer over low heat for about 5 more minutes to blend flavors. Remove from heat; stir lemon juice and cilantro into soup. Top individual servings with a dollop of sour cream.

NUTRITION FACT

Per Serving: 227 calories; protein 10.8g; carbohydrates 34g; fat 6g; cholesterol 6.4mg; sodium 224.4mg.

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