Easy Red Lentil and Bulgur Wheat Soup
The star of the show in this easy red lentil & bulgur wheat soup is bulgur wheat! And the secret ingredients are a ton of hidden vegetables! This is great if you have picky eaters in your household.
The best part about this recipe is that the vegetables can all be grown in your own backyard and the rest of the ingredients are dried goods that can last for years if properly stored! If you're interested in long-term storage, let me know in the comments below!
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What Is Bulgur Wheat and Where Can I Get It?
Bulgur wheat comes from cracked, whole-grain kernels of wheat that are then parboiled and dried before packaging! It's nutty and warm and delicious with a texture somewhere in between quinoa and couscous! If you live near a WinCo Foods, you can find bulgur in the bulk section, but you can also find it online.
Recipe Video
- 3 carrots, shredded
- 5 celery stalks, shredded
- 1 yellow onion, shredded
- 2 cup red lentils
- 1 cup bulgur wheat
- 8 cup vegetable broth
- 1/2 cup hot sauce
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp umami seasoning blend (optional, I recommend Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend)
Shred carrots, celery stalks, and onion in food processor.
Add shredded vegetables to large pot and cook until onions are translucent.
Rinse red lentils and bulgur wheat, then lightly toast for 2-4 minutes.
Add vegetable broth, hot sauce, tomato paste, and seasonings.
Bring to a boil and boil for 30 minutes. Add more broth if needed.
Season to taste and enjoy!