Red Lentil and Bulgur Soup recipe
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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
Nutrition Info
- 227.1 caloriescarbohydrate: 34 gcholesterol: 6.4 mgfat: 6 gfiber: 12.5 gprotein: 10.8 gsaturatedFat: 2.3 gservingSize: -sodium: 224.4 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Red Lentil and Bulgur Soup
Directions
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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.