Lentil and Bulgur Soup
A fragrant, gently spiced Middle Eastern soup where nutty bulgur and tender lentils melt into a bright, lemony broth. Simple techniques produce deep flavor: sweat the aromatics, toast the spices, then simmer until silky and satisfying.
2 tbsp olive oil
1 onion, finely chopped
2 carrot, diced
2 stalk celery, diced
4 clove garlic, minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground turmeric
1 cup red lentils, rinsed
1 cup bulgur, medium-coarse
6 cup vegetable broth
1 cup water
1 ½ tsp salt
½ tsp black pepper
1 lemon, juiced
¼ bunch fresh parsley, chopped
¼ tsp red pepper flakes
½ cup plain yogurt, for serving, optional
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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