Red Lentil And Bulgur Soup

• 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
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup carrot juice
• 4 cups water
• 1 cube chicken bouillon
• 1 cube tomato-flavored bouillon
• 1 cup red lentils
• 1/4 cup bulgur
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh cilantro (optional)
• 6 tablespoons sour cream (optional)

1. 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.
2. 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.
3. 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.

olive oil, yellow onion, garlic, roma, paprika, ground cumin, garlic, black pepper, cayenne pepper, carrot juice, water, chicken bouillon, tomatoflavored bouillon, red lentils, bulgur, lemon juice, fresh cilantro, sour cream

Taken from www.allrecipes.com/recipe/222665/red-lentil-and-bulgur-soup/ (may not work)