Lentil and Bulgur Soup with Lemon and Parsley

• 2 Tablespoons Olive Oil
• 1 whole Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 teaspoon Ground Cumin
• 1 Tablespoon Tomato Puree
• 2-23 ounces, weight Red Lentils
• 1-78 ounces, weight Bulgur Wheat
• 1 whole Large Carrot, Cut Into 1/2cm Dice
• 2 cups, 8 tablespoons, 1-23 teaspoons, 1 pinches Vegetable Stock
• 1/2 whole Lemon, Juiced
• 1 bunch Fresh Parsley, Roughly Chopped

1. Heat the oil in a large saucepan and, over a medium-low heat, gently soften the onion and garlic for 5 minutes, or until soft and translucent.
2. Add the cumin and tomato puree, and cook for a further 2 minutes.
3. Next, add the lentils, bulgur wheat, diced carrot and vegetable stock, and turn the heat up so that the mixture is simmering.
4. Cook until the lentils and carrots are very soft, around 30 minutes.
5. If you want to, blend the soup with an immersion blender (I chose to leave mine chunky).
6. Add the lemon juice and chopped parsley, and serve warm.
7. Recipe adapted from Eats Well With Others.

olive oil, onion, garlic, ground cumin, tomato puree, weight red, carrot, vegetable stock, lemon, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/lentil-and-bulgur-soup-with-lemon-and-parsley/ (may not work)