Bulgur and Lentil Soup with Garlic, Lemon and Parsley | A Bit of Cream
It's hard to find a lot of good vegetarian soups, this is good, quick soup which has a nice lemony flavor. The bulger is toasted which gives it a nutty flavor and both the leaves and stems of the...
Ingredients
- 1 tbsp 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 qts low-sodium chicken broth
- 1 cup dried brown lentils, rinsed and drained
- 4 3" long strips of lemon zest (see note) plus 1/3 cup lemon juice
- Kosher salt
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