Ingredients

• 1 cup red lentils
• 1/2 cup fine bulgur
• 1 piece yellow onion
• 3 clove garlic
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 6 cup vegetable broth
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley

Instructions

1. Prepare vegetables

   Finely dice the onion into 5mm pieces and mince the garlic cloves. Rinse the red lentils in cold water until the water runs clear, about 2-3 minutes. Measure out the bulgur and set aside. Do not skip rinsing the lentils as this removes excess starch.

2. Sauté aromatics

   Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will taste bitter.

3. Add tomato paste

   Stir in tomato paste, paprika, and cumin, cooking over medium heat for 2-3 minutes until the paste darkens slightly and becomes aromatic. The mixture should sizzle gently and smell rich and toasted. Do not cook too long or the spices will become bitter.

4. Add lentils and broth

   Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15-20 minutes until lentils are completely soft and starting to break down. Do not cover the pot as this helps concentrate the flavors.

5. Add bulgur

   Stir in the bulgur and continue cooking over medium-low heat for 10-12 minutes until the bulgur is tender and has absorbed liquid. The soup should be creamy but not too thick. Do not add bulgur too early or it will become mushy.

6. Season and finish

   Season with salt and black pepper, then stir in fresh lemon juice and chopped parsley. Simmer over low heat for 2-3 minutes to blend flavors. The soup should coat a spoon lightly and taste balanced with a bright finish. Do not boil after adding lemon juice or it may curdle.

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