Red Lentil and Bulgur Soup

Red Lentil and Bulgur Soup
  • 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
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup carrot juice
  • 4 cups water
  • 1 cube chicken bouillon
  • 1 cube tomato-flavored bouillon
  • 1 cup red lentils
  • 1/4 cup bulgur
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh cilantro (optional)
  • 6 tablespoons sour cream (optional)


  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.
  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.
  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.

04/26/2018
Red Lentil and Bulgur Soup, recipe PT15M PT1H 5 455 calories

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