Lentil and Bulgur Soup with Lemon and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A comforting and nourishing lentil and bulgur soup brightened with fresh lemon juice and herbs for balanced flavors. This middle eastern-inspired soups ready in about 60 minutes pairs brown lentils, fine bulgur wheat, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 1/2 cup fine bulgur wheat
• 3 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 1 large, diced carrot
• 2, diced celery stalks
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 6 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables are softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp turmeric powder. Cook for 1 minute until spices are aromatic.
3. Step 3: Add 1 cup rinsed brown lentils, 6 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes.
4. Step 4: Stir in 1/2 cup fine bulgur wheat and continue simmering uncovered for another 15 minutes until lentils and bulgur are tender and soup has thickened.
5. Step 5: Remove from heat and stir in 3 tbsp fresh lemon juice, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint. Adjust seasoning if needed. Serve hot with a drizzle of olive oil if desired.