AuthorAndreaIt's hard to find a lot of good vegetarian soups, this is good, quick soup which has a nice lemony flavor. The bulger is toasted which gives it a nutty flavor and both the leaves and stems of the parsley are used so reserve them separately. Use a vegetable peeler to remove the strips of lemon zest from the lemon.
In a large pot, heat the oil until shimmering. Add the bulgur and cook, stirring, until deep golden brown. Add teh parsley stems and garlic, then cook, stirring, until fragrant. Add the broth, lentils, lemon zest, 1 T salt and 1 t pepper. Simmer, then reduce to low, cover and cook, stirring occasionally, until the lentils are tender, 20-25 minutes. Remove and discard the zest. Stir in most of the parsley leaves and the lemon juice. Serve drizzled with oil and sprinkled with the remaining parsley.
Ingredients
Directions
In a large pot, heat the oil until shimmering. Add the bulgur and cook, stirring, until deep golden brown. Add teh parsley stems and garlic, then cook, stirring, until fragrant. Add the broth, lentils, lemon zest, 1 T salt and 1 t pepper. Simmer, then reduce to low, cover and cook, stirring occasionally, until the lentils are tender, 20-25 minutes. Remove and discard the zest. Stir in most of the parsley leaves and the lemon juice. Serve drizzled with oil and sprinkled with the remaining parsley.
