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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

227.1 calories; protein 10.8g 22% DV; carbohydrates 34g 11% DV; fat 6g 9% DV; cholesterol 6.4mg 2% DV; sodium 224.4mg 9% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2014
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. Read More
(2)

Most helpful critical review

Rating: 3 stars
10/27/2016
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 sweet taste eventually disappeared and a pretty tasteful soup emerged. I wish I had a mixer because the consistence is not very soup-y without blending. Read More
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/16/2014
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. Read More
(2)
Rating: 5 stars
09/30/2015
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 with the garlic and used a bit more fresh tomato than called for - results were wonderful. This will be a regular in the rotation and next time I'll use veg stock to keep it vegan. Awesome flavor really great texture - thanks for the recipe! Read More
(1)
Rating: 4 stars
03/02/2018
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. Read More
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Rating: 3 stars
10/27/2016
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 sweet taste eventually disappeared and a pretty tasteful soup emerged. I wish I had a mixer because the consistence is not very soup-y without blending. Read More
Rating: 5 stars
12/06/2019
Delicious recipe perfect for Alaskan winter! I did add salsa instead of the second tomato and it gave a nice spicy aftertaste. I didn t have zartar just added a little thyme. Read More
Rating: 5 stars
11/28/2017
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. Everyone loved it. Read More
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Rating: 5 stars
01/13/2018
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. Read More
Rating: 4 stars
01/10/2015
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 cayenne. Also needed to add an additional 2 cups of broth. Wish I had doubled the recipe. Very easy to make! Read More