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Toasted Bulgur and Lentil Soup with Garlic, Lemon and Parsley

Toasted Bulgur and Lentil Soup with Garlic, Lemon and Parsley

By Rose HattabaughOctober 13, 2020

  • Makes
    4-6 servings
  • Cook Time
    45 minutes
  • Rating

Traditional Lebanese kibbet raheb, often translated as “monk’s soup,” is hearty with both bulgur dumplings and lentils (or beans). The dish inspired this soup, which builds rich, nutty flavor and aroma by toasting coarse bulgur in olive oil before simmering. We use both the parsley stems and leaves, so make sure to reserve them separately. A Y-style vegetable peeler is the best tool for removing the zest in strips from the lemons.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 1

    cup coarse bulgur

  • 1

    bunch flat-leaf parsley, stems and leaves chopped, reserved separately

  • 6

    medium garlic cloves, chopped

  • 2

    quarts low-sodium chicken broth

  • 1

    cup brown lentils

  • 4

    3-inch-long strips of lemon zest (see note), plus ⅓ cup lemon juice

  • Kosher salt and ground black pepper

In a large pot, heat the oil until shimmering. Add the bulgur and cook, stirring, until deep golden brown. Add the parsley stems and garlic, then cook, stirring, until fragrant.

Add the broth, lentils, lemon zest, 1 tablespoon salt and 1 teaspoon pepper. Simmer, then reduce to low, cover and cook, stirring occasionally, until the lentils are tender, 20 to 25 minutes.

Remove and discard the zest. Stir in most of the parsley leaves and the lemon juice. Serve with drizzled with oil and sprinkled with the remaining parsley.