Tomato Bulgur Soup
Yield: Serves 8
Ingredients:
  • 1 cup uncooked bulgur wheat
  • 3 garlic cloves, finely chopped
  • 3 medium carrots, peeled and diced
  • 3 medium tomatoes, diced
  • 2 cups finely chopped fresh coriander
  • 1 tablespoon dried mint
  • 4 cups chicken broth (or vegetable broth)
  • 7 tablespoons crushed tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, optional
  • 1/4 teaspoon ground cinnamon
  • salt and pepper
Instructions:

Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.

Stir in the bulgur, 3 cups of water, chicken broth, carrot, crushed tomatoes, cinnamon, and salt and pepper to taste. Cover and cook over medium heat for 20 minutes.

Add the tomatoes, dried mint, and coriander to the pot. Cover and simmer gently until the bulgur and vegetables are tender, about 35–40 minutes.

If the soup becomes too thick, add more water as needed during cooking.

Stir in the lemon juice. Taste and adjust the seasoning to your preference.

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