Name: Red Lentil And Bulgur Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 cup red lentils; 1/2 cup bulgur wheat; 1 onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 potato, peeled and diced; 1 tomato, chopped; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon turmeric; 6 cups vegetable or chicken broth; Salt and pepper to taste; Fresh parsley for garnish; Lemon wedges for serving

Instructions

Rinse the red lentils and bulgur under cold water and set them aside.
In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and golden brown, about 5 minutes.
Stir in the diced carrot, potato, and tomato. Cook for another 5 minutes until the vegetables start to soften.
Add the tomato paste, ground cumin, paprika, turmeric, salt, and pepper. Stir well to combine and let the spices toast for a minute to enhance their flavors.
Pour in the vegetable or chicken broth and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
For a creamier consistency, partially blend the soup using an immersion blender, leaving some chunks for texture. Alternatively, use a potato masher to mash some of the vegetables in the pot.
Taste the soup and adjust the seasoning with more salt and pepper if needed. You can also add more spices according to your preference.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with lemon wedges on the side for squeezing over the soup before enjoying.

Ingredients

Instructions

Nutrition Facts

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