Are you ready to embark on a culinary adventure that will transport your taste buds straight to the heart of the Middle East? This delightful Red Lentil and Bulgur Soup is not only a warm and comforting dish but also a powerhouse of nutrition that can be whipped up in just 45 minutes! Packed with protein-rich red lentils and hearty bulgur, this soup is perfect for cozy nights or as a nourishing lunch option. With its aromatic spices and vibrant flavors, it's sure to become a staple in your kitchen. Dive into this recipe and discover the secrets to making a bowl of bliss that will leave you craving more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1/2 cup bulgur
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the red lentils thoroughly under cold running water, removing any small stones or debris. Drain well and set aside.
- Heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and diced carrots to the pot. Sauté for an additional 2-3 minutes, stirring occasionally to prevent burning.
- Sprinkle ground cumin over the vegetables and stir to distribute the spice evenly, allowing it to toast for about 30 seconds to release its aromatic oils.
- Pour in the vegetable broth and add the rinsed red lentils. Bring the mixture to a gentle boil, then reduce heat to low and simmer.
- After 15 minutes of simmering, add the bulgur wheat to the pot. Stir well to combine and continue cooking.
- Cook for an additional 10-15 minutes, or until the lentils are soft and the bulgur is tender. The soup should have a thick, creamy consistency.
- Season with salt and pepper to taste. Stir and let the soup sit for 2-3 minutes to allow flavors to meld.
- Serve hot, optionally garnished with fresh chopped parsley or a drizzle of olive oil.
Tips
- Rinse Your Lentils: Always rinse your red lentils thoroughly before cooking to remove any debris or stones, ensuring a clean and delicious soup.
- Sauté for Flavor: Take your time sautéing the onions, garlic, and carrots. This step enhances the flavors and adds depth to your soup.
- Toast the Spices: When adding cumin, toast it briefly in the pot. This releases its essential oils and intensifies its flavor, making your soup even more aromatic.
- Adjust Consistency: If you prefer a thinner soup, feel free to add more vegetable broth during cooking. For a thicker texture, let it simmer a bit longer.
- Garnish for Freshness: Elevate your soup with a sprinkle of fresh parsley or a drizzle of olive oil just before serving. This adds a burst of color and freshness!
- Make It Ahead: This soup stores well in the fridge for up to 3 days, making it a great meal prep option. Just reheat and enjoy!
- Experiment with Add-ins: Feel free to add other vegetables like spinach or bell peppers for extra nutrition and flavor variations.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
