RED LENTIL AND BULGUR SOUP

Red Lentil and Bulgur Soup image

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.

Provided by sggeiger

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 19

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

Steps:

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.
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.
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 Facts : Calories 227.1 calories, Carbohydrate 34 g, Cholesterol 6.4 mg, Fat 6 g, Fiber 12.5 g, Protein 10.8 g, SaturatedFat 2.3 g, Sodium 224.4 mg, Sugar 4.7 g