Red Lentil, Rice, and Bulgur Soup
Red lentils, rice, and bulgur simmer with tomato, onion, mint, and butter in a comforting soup.
By Moow Editorial ·
- For a smooth rather than textured soup, blend before serving.
- The soup may also be cooked in a pressure cooker.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: 45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 160 kcal
- Protein: 7 g
- Carbohydrates: 26 g
- Fat: 3 g
- Sodium: 803 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Soup
Have these measured and ready before you begin.
- 3/4 cup plus 1 tablespoon (200 ml by volume) red lentils
- 3 tablespoons rice
- 2 tablespoons fine bulgur
- 1 yellow onion, diced
- 2 teaspoons (10 ml) tomato paste
- 1 tablespoon butter
- 7 1/2 cups (1.8 liters) hot water
- 2 teaspoons (10 ml) dried mint
- 2 teaspoons (10 ml) salt
For Serving
- Juice of 1/2 lemon
- 2 teaspoons (10 ml) pul biber or Aleppo-style red pepper flakes
Directions
1. Bring the hot water to a boil in a large pot. Add the rinsed and drained lentils, rice, bulgur, and salt.
2. Simmer for about 35 minutes, until the red lentils are soft.
3. Melt the butter in a separate skillet and sauté the diced onion until softened and lightly browned.
4. Stir the tomato paste and mint into the onion and cook for 2 minutes, then remove from the heat.
5. Add the onion mixture to the lentil pot, stir briskly, and simmer for 10 minutes more.
6. Serve hot with lemon juice and red pepper flakes.
Sources
Contains wheat from bulgur and milk from butter. Use care when blending hot soup, refrigerate leftovers within 2 hours, and reheat to 165°F (74°C).