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Toasted Bulgur and Lentil Soup with Garlic, Lemon and Parsley
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.
4-6
Servings
45 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil, plus more to serve
-
1
cup coarse bulgur
Reviews
December 24, 2025
Lentil and Bulgur Soup
This is one of those magical recipes that doesn't look like much on paper but is somehow deeply delicious. Don't skip any ingredient or step, and, as another reviewer said, you'll get a lentil soup that is borderline addictive.
January 28, 2025
Addictive!
I made this soup this morning as it is little chilly in Honolulu. Added a small diced onion when I fried up the garlic. Had some key lime juice and zest instead of the lemon. Soooooo yummy!
March 12, 2024
Easy Delicious Healthy
Healthy, balanced flavor, easy to make, delicious.
March 27, 2023
Delicious!!!
I made this recipe as I had some bulgur and lentils i was trying to use up and didn't have high expectations...but YUM!! this is sooo good can't stop eating it and its healthy too!
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This was absolutely delicious. So simple and nourishing.