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Cookish

Toasted Bulgur and Lentil Soup with Garlic, Lemon and Parsley

4-6 Servings

45 minutes

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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

Pardon the interruption

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Reviews
Susan J.

This was absolutely delicious. So simple and nourishing.

John E.

This is great. Brilliant recipe. So satisfying and such great flavor. Went to several local grocery stores - no bulgur. Had to buy it on Amazon. So will have enough to make this many times over. I will say I was sad when I brought leftovers to work and someone else ate them.

Anne W.

I made this once as written and it was excellent and simple. The second time, I didn’t have garlic or parsley, so I used an onion and fresh cilantro mint combination. It was a different recipe altogether but I think I liked the second version better.