Bulgur and Lentil Soup with Mushrooms and Tomatoes

Bulgur and Lentil Soup with Mushrooms and Tomatoes

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

This hearty and satisfying soup is packed with fiber, iron and nutrients. Serve with a few slices of thick peasant bread and a glass of Spanish Sherry or white Côtes-du-Rhône.


  • 1 cup bulgur
  • 1 tablespoon vegetable oil
  • 8 ounces sliced mushrooms
  • 1 can lentil soup (18- to 19-ounces)
  • 1 can cherry or diced tomatoes (14 ounces), drained well
  • 3 tablespoons fresh dill, or to taste
  • 1-2 teaspoons fresh lemon juice
  • 1 garlic clove, forced through a press
  • Sea salt and freshly ground pepper


  1. Prepare the bulgur according to package directions and then set aside.
  2. In the meantime, place the oil in a medium-sized sauté pan over medium heat. Once the oil begins to shimmer, add the mushrooms and a few pinches of salt and sauté for 4 minutes stirring occasionally.
  3. Stir in the soup and tomatoes and cook for 4 minutes, then add the cooked bulgur, dill, lemon juice and garlic. Cook until heated through and then serve ladled into bowls.


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