Red lentil and bulgur soup

    (9)
    55 min

    Red lentils and bulgur wheat are simmered with tomatoes, carrot juice, za'atar and other spices to create this hearty soup.


    2 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 teaspoon minced garlic
    • 2 plum tomatoes, diced
    • 2 teaspoons za'atar (see note)
    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic granules
    • 1/2 teaspoon freshly ground black pepper
    • 1/8 teaspoon cayenne pepper (optional)
    • 250ml carrot juice
    • 1L water
    • 1 chicken stock cube
    • 1 vegetable stock cube
    • 200g red lentils
    • 35g bulgur wheat
    • 1 tablespoon lemon juice
    • 1 tablespoon freshly chopped coriander (optional)
    • 6 tablespoons soured cream (optional)

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    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 granules, black pepper and cayenne pepper into onion mixture; stir to coat. Add carrot juice, water, chicken stock cube, vegetable stock 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 flavours. Remove from heat; stir lemon juice and fresh coriander into soup. Top individual servings with a dollop of soured cream.

    Za'atar:

    Za'atar is a Middle Eastern spice blend usually consisting of a combination of sesame seeds, dried sumac, thyme, salt, oregano and marjoram. You can find it in most large supermarkets.

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (7)

    by
    2

    I made this soup, but I used salsa instead of the tomato bouillon and added celery for added health benefits. I also kept out the spice I'd never heard of along with the Ceyenne peppers since we don't like spicy foods. Yummy.  -  16 Feb 2014  (Review from Allrecipes US | Canada)

    by
    0

    I enjoyed this recipe and loved that it was all 1 pot without too many steps. I did think it was a tad too spicy and will leave out the cayenne next time. Also, because of some of the warnings about carrot juice, I left it out completely. I didn't have tomato bullion but used 2 tbs of tomato paste and thought the taste and texture was great as far as that goes.  -  01 Mar 2018  (Review from Allrecipes US | Canada)

    by
    0

    I knew I would like this recipe because it has three things that I love: lentils, zaatar, bulghur. I often put bulghur in soups but adding the zaatar (which I have never used in soup before) was key in making this soup wonderful for me. Specifics: I used Lebanese blend zaatar and coarse bulghur. Yum! I think next time I would make Middle Eastern 'mountain bread' with zaatar and have it with this soup. Delish! Also for me this is 4 bowls...I like hearty servings of soup.  -  13 Jan 2018  (Review from Allrecipes US | Canada)

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