Hearty Red Lentil, Rice, and Bulgur Soup

The ideal ratio uses significantly more red lentils to provide the base, with smaller amounts of rice and bulgur for texture. This recipe scales to one cup of red lentils alongside three tablespoons of white rice and two tablespoons of bulgur.

The starches in the rice, bulgur, and lentils absorb a lot of liquid as they cook and cool. If your soup becomes too thick, simply stir in additional hot water or vegetable broth a half cup at a time until you reach your desired consistency.

If the soup is too thin, it likely needs more simmering time to allow the liquid to reduce and the starches to release. Continue simmering uncovered over low heat until the broth thickens naturally.

Blending is completely optional and generally not required. The grains are meant to provide a hearty texture. If you want a smoother soup, you can partially blend it with an immersion blender, but avoid pureeing it completely.

Yes, you can adapt this for a pressure cooker. Sauté the flavor base directly in the pot first, then add the rinsed grains, lentils, and hot water. Seal and cook under high pressure according to your machine's standard soup settings, followed by a natural pressure release.

You can easily swap the unsalted butter for olive oil. Use one tablespoon of olive oil to sauté the yellow onion, tomato paste, and dried mint for a fully vegan option that still tastes rich and delicious.

Store leftover soup in an airtight container in the refrigerator for up to four days. To freeze, let it cool completely and store in freezer-safe containers for up to three months.

Reheat gently on the stovetop over medium-low heat. The soup will thicken significantly in the fridge, so you will need to whisk in a splash of water or broth to loosen it up as it warms.

No, this soup contains gluten because bulgur is made from cracked wheat. To make it gluten-free, you would need to omit the bulgur entirely and replace it with a gluten-free grain like additional white rice or quinoa.