Tabbouleh Soup with Lentils and Bulgur ( Weight Watcher’s)

This Tabbouleh Soup with Lentils and Bulgur is healthy and delicious. All the ingredients of a great tabbouleh and lentils turned into a hearty, satisfying soup.

Preparation:  10 minutes
Cook: 1 hrs
Yield: 8 Servings

Ingrédients :

  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped onions
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dried brown lentils, rinsed
  • 1 cup fine or medium bulgur
  • 6 cups water
  • 2 cans (about 15 ounces each) diced tomatoes, undrained
  • 1 cup packed fresh flat-leaf parsley leaves, chopped, divided
  • 1/2 cup packed fresh mint leaves, chopped, divided
  • 3 tablespoons freshly squeezed lemon juice

Directions :

  1. In a large saucepan, heat the oil over medium heat. Add the onions and cook, stirring often, until softened, about 8 minutes.
  2. Add the garlic, cumin, salt and pepper and cook, stirring constantly, for 1 minute.
  3. Stir in the lentils, bulgur and water.
  4. Bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer, stirring occasionally, until the lentils are tender, about 45 minutes. If the soup appears to be getting to thick add more water to thin to desired consistency.
  5. Stir in the tomatoes with their juice, half the parsley, and half the mint. Simmer, stirring occasionally, for about 5 minutes.1
  6. Stir in the remaining parsley and mint and the lemon juice.
  7. Taste and adjust seasonings, adding more salt, pepper and lemon juice, if required.

Note:

4 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
5 PointsPlus (Old plan)

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