Tabbouleh Soup with Lentils and Bulgur
Tabbouleh Soup with Lentils and Bulgur might be a good recipe to expand your soup repertoire. One serving contains 205 calories, 10g of protein, and 3g of fat. This recipe serves 8. For 86 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have flat leaf parsley leaves, fresh mint leaves, canned diced tomatoes, and a few other ingredients on hand, you can make it. This recipe is liked by 52 foodies and cooks. This recipe is typical of middl eastern cuisine. It is brought to you by Simple Nourished Living. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Overall, this recipe earns a super spoonacular score of 98%. If you like this recipe, you might also like recipes such as Bulgur Pilaf With Green Lentils, Served With Caramelized Onions -Mercimekli Bulgur Pilavi, Bulgur: Greek Tabbouleh, and Tabbouleh-Style Bulgur.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
1 cup fine or medium bulgur
2 cans (about 15 ounces each) diced tomatoes, undrained
1 cup dried brown lentils, rinsed
1 tablespoon extra virgin olive oil
1 cup packed fresh flat-leaf parsley leaves, chopped, divided
½ cup packed fresh mint leaves, chopped, divided
3 cloves garlic, minced
1 tablespoon ground cumin
3 tablespoons freshly squeezed lemon juice
2 cups chopped onions
1 teaspoon salt
6 cups water
Equipment:
sauce pan
Cooking instruction summary:
In a large saucepan, heat the oil over medium heat. add the onions and cook, stirring often, until softened, about 8 minutes. Add the garlic, cumin, salt and pepper and cook, stirring constantly, for 1 minute.Stir in the lentils, bulgur and water. Bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer, stirring occasionally, until the lentils are tender, about 45 minutes. If the soup appears to be getting to thick add more water to thin to desired consistency.Stir in the tomatoes with their juice, half the parsley, and half the mint. Simmer, stirring occasionally, for about 5 minutes. Stir in the remaining parsley and mint and the lemon juice.Taste and adjust seasonings, adding more salt, pepper and lemon juice, if required.
Step by step:
1. In a large saucepan, heat the oil over medium heat. add the onions and cook, stirring often, until softened, about 8 minutes.
2. Add the garlic, cumin, salt and pepper and cook, stirring constantly, for 1 minute.Stir in the lentils, bulgur and water. Bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer, stirring occasionally, until the lentils are tender, about 45 minutes. If the soup appears to be getting to thick add more water to thin to desired consistency.Stir in the tomatoes with their juice, half the parsley, and half the mint. Simmer, stirring occasionally, for about 5 minutes. Stir in the remaining parsley and mint and the lemon juice.Taste and adjust seasonings, adding more salt, pepper and lemon juice, if required.
Nutrition Information:
covered percent of daily need
