Red Lentil and Bulgur Soup Recipe

Heat olive oil in a stockpot over low heat; cook and stir onion in the hot oil until softened 3 to 5 minutes. Add garlic and cook until fragrant about 1 minute.

Cook and stir tomatoes za'atar paprika cumin garlic powder black pepper and cayenne pepper into onion mixture; stir to coat. Add carrot juice water chicken bouillon cube tomato-flavored bouillon cube lentils and bulgur; cook over low heat until lentils are tender and bulgur has absorbed liquid 30 to 40 minutes.

Ladle about 2/3 the lentil mixture into a blender and puree until smooth. Return puree to stockpot and stir. Simmer over low heat for about 5 more minutes to blend flavors. Remove from heat; stir lemon juice and cilantro into soup. Top individual servings with a dollop of sour cream.