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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.
tablespoon extra-virgin olive oil, plus more to serve
cup coarse bulgur
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