Best 2 Lentil And Bulgur Soup Recipes

Indulge in a hearty and flavorful journey with this tantalizing lentil and bulgur soup. This wholesome dish combines the goodness of lentils, bulgur wheat, and an array of aromatic spices, simmered to perfection in a rich and savory broth. Each spoonful promises a symphony of flavors, textures, and essential nutrients. Whether you're seeking a comforting meal on a chilly evening or a nutritious addition to your lunch menu, this lentil and bulgur soup is sure to delight your taste buds and nourish your body.

In this comprehensive guide, we'll take you through two delectable variations of this classic soup: the traditional Turkish lentil soup and a modern twist with roasted red peppers. Both recipes are crafted with love and attention to detail, ensuring a satisfying and wholesome experience. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

RED LENTIL AND BULGUR SOUP

Red Lentil and Bulgur Soup image

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.

Provided by sggeiger

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 teaspoon minced garlic
2 roma (plum) tomatoes, diced
2 teaspoons za'atar
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 cup carrot juice
4 cups water
1 cube chicken bouillon
1 cube tomato-flavored bouillon
1 cup red lentils
¼ cup bulgur
1 tablespoon lemon juice
1 tablespoon minced fresh cilantro
6 tablespoons sour cream

Steps:

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.
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.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 34 g, Cholesterol 6.4 mg, Fat 6 g, Fiber 12.5 g, Protein 10.8 g, SaturatedFat 2.3 g, Sodium 224.4 mg, Sugar 4.7 g

LENTIL AND BULGUR SOUP

Lentil and Bulgur Soup image

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot, thinly sliced
6 cups water
1 cup green or brown lentils, rinsed and picked over
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.

Tips:

Use high-quality lentils and bulgur: Fresh, whole lentils and bulgur will cook more evenly and have a better flavor than older or broken grains.
Rinse the lentils and bulgur before cooking: This will remove any dirt or debris and help the grains cook more evenly.
Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good choices include carrots, celery, onions, garlic, and tomatoes.
Season the soup to taste: Start with a basic seasoning of salt and pepper, then add other spices and herbs as desired. Some good choices include cumin, coriander, paprika, and bay leaves.
Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and the lentils and bulgur to become tender.
Serve the soup with a dollop of yogurt or sour cream: This will add a creamy richness to the soup.

Conclusion:

Lentil and bulgur soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover lentils and bulgur. With a few simple ingredients and a little time, you can easily make a delicious and satisfying soup that the whole family will enjoy.