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Red Lentil and Bulgur Soup

Rated as 4.44 out of 5 Stars
0

"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."
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Ingredients

55 m servings 227
Original recipe yields 6 servings

Directions

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  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 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.
  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.

Footnotes

  • Editor's Note:
  • Za'atar is a Middle Eastern spice blend usually consisting of a combination of sesame seeds, dried sumac, thyme, salt, oregano, and marjoram.

Nutrition Facts


Per Serving: 227 calories; 6 34 10.8 6 224 Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 w...

Most helpful critical review

Be careful with the carrot juice! I added as much as described and it was like you'd poured sugar over the soup. I didn't like the flavor, but by increasing the amounts of everything else the sw...

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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 w...

My family and I loved this hearty vegetarian soup - I used chicken stock instead of water and a cup of water instead of carrot juice, skipped the bouillons, added a tablespoon of tomato paste wi...

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...

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...

I did not have bulgur, so I used quick cooking brown rice instead- which was great for gluten free. Did not have carrot juice so I boiled one cup carrots and pureed them in the cooking water. E...

Be careful with the carrot juice! I added as much as described and it was like you'd poured sugar over the soup. I didn't like the flavor, but by increasing the amounts of everything else the sw...

Yum! I used ingredients that I had in house. So I made carrot juice in my vitamix, substituted tomato sauce for tomatoes, and chicken broth instead of water and bouillon. Added just a pinch of ...