Red Lentil and Bulgur Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 227 Calories

Ingredients

• 1 tablespoon lemon juice
• 4 cups water
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 cup red lentils
• 1 cube chicken bouillon
• 2 roma (plum) tomatoes, diced
• ¼ cup bulgur
• 1 yellow onion, diced
• ⅛ teaspoon cayenne pepper (Optional)
• ½ teaspoon black pepper
• 1 cup carrot juice
• 1 cube tomato-flavored bouillon
• 2 teaspoons za'atar
• 1 tablespoon minced fresh cilantro (Optional)
• 6 tablespoons sour cream (Optional)

Recipe Instructions

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.