Bulgur Red Lentil Soup Recipes

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HERBED BULGUR-LENTIL PILAF



Herbed Bulgur-Lentil Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h30m

Yield 4 servings, 1 serving equals 1 cup pilaf

Number Of Ingredients 13

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
1 tablespoons plus 2 teaspoons olive oil
1 small red onion, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
  • Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Nutrition Facts : Calories 300 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 370 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 15 grams, Sugar 3 grams

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

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

RED LENTIL AND BULGHUR SALAD



Red Lentil and Bulghur Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 cups red lentils
1 cup fine bulghur wheat
1/2 cup plus 6 tablespoons extra-virgin olive oil
Herbamare
3 onions, cut into small dice
1 large red pepper, cored, seeded, and cut into chunks
1 medium tomato, peeled, seeded, and diced
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup thinly sliced scallion

Steps:

  • In a medium saucepan, combine lentils and 5 cups water. Bring to a boil over high heat. Reduce to a simmer and cook, until lentils are soft, 15 to 20 minutes. Stir in bulghur and 1/2 cup oil. Season with herbamare. Cover and remove from heat. Let stand for 10 minutes.
  • Meanwhile, In a large skillet, heat 5 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until brown, 15 to 20 minutes.
  • Place red pepper in a food processor and puree. In a small nonstick skillet, heat remaining tablespoon oil over medium heat. Add red pepper, and cook, stirring frequently, until puree becomes dry, 10 to 15 minutes.
  • Add onions and red-pepper puree to lentils, and stir to combine. Taste and adjust for seasoning. Transfer to serving dish. In a small bowl, stir together tomato, parsley, and scallion. Serve lentils garnished with tomato mixture.

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

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.

RED LENTIL AND BULGUR KUFTEH



Red Lentil and Bulgur Kufteh image

I adapted this from an Armenian recipe that I found on the back of my packet of red lentils. Kufteh (Persian), köfte (Turkish), and kibbeh (Arabic) are round walnut size patties usually made from pounded meat (the word means "pounded") but sometimes made with fish or vegetable pulp, mixed with fine bulgur, herbs, and spices. Serve this vegetarian version as an appetizer or a side dish.

Provided by Martha Rose Shulman

Time 1h30m

Yield about 30 kufteh, serving 6 to 8 as an hors d'oeuvre.

Number Of Ingredients 10

1/2 cup red lentils, rinsed
2 cups water
Salt to taste
1/2 cup fine or medium (#1 of #2) bulgur
3 tablespoons extra virgin olive oil
1/2 large or medium onion, finely minced
1 teaspoon cumin seeds, toasted and ground
1/2 bunch flat leaf parsley, finely chopped
Aleppo pepper to taste (optional)
Scallions, small romaine lettuce leaves, and lemon wedges for garnish

Steps:

  • Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
  • Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
  • Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
  • Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
  • Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 1 gram

RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI



Red Lentil and Bulgur Soup - Mercimek Corbasi image

Hearty soup served with mint infused butter. A traditional Turkish recipe from Saveur magazine, for ZWT6.

Provided by Random Rachel

Categories     Turkish

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

5 tablespoons butter
3/4 teaspoon cumin seed
1 onion, chopped
1 tablespoon tomato paste
3 medium tomatoes
4 cups chicken broth
1 cup dried red lentils
1/3 cup course bulgur
salt and pepper
1 tablespoon dried mint
1/2 teaspoon paprika

Steps:

  • Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
  • Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
  • Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
  • Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.

Nutrition Facts : Calories 273.2, Fat 11.2, SaturatedFat 6.5, Cholesterol 25.4, Sodium 606.4, Carbohydrate 30.9, Fiber 12.5, Sugar 3.9, Protein 13.5

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