This red lentil soup has a secret ingredient that becomes the star of the show: bulgur wheat! Bulgur comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging!
This recipe is not gluten-free because of the bulgur, so, if you are gluten-free, I bet red lentil soup on its own would taste delicious!
Recipe Video
[recipe-notes]
Inspired by my local Mediterranean and Moroccan restaurant!
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[recipe-ingredients]
* 3 carrots, shredded
* 5 celery stalks, shredded
* 1 yellow onion, shredded
* 2 cups red lentils
* 1 cup bulgar wheat
* 8 cups vegetable broth/water with vegetable bouillon
* 1/2 cup hot sauce
* 2 Tbsp tomato paste
* 1 Tbsp chili powder
* 2 tsp paprika
* 2 tsp cumin
* 1 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend (optional)
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[recipe-directions]
1. First, shred carrots, celery stalks, and onion. I used a food processor.
2. Add to large pot and cook until onions are translucent.
3. Rinse red lentils and bulgar wheat, then add to pot. Cook for 2-4 minutes.
4. Add vegetable broth, hot sauce, tomato paste, and seasonings.
5. Bring to a boil and boil for 30 minutes. Add more broth/water if needed.
6. Season to taste and enjoy!
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[recipe-nutrition]
Per Serving: 259 calories; 1.5 g fat; 45.6 g carbohydrates; 18.9 g protein.
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