I fell in love with tabbouleh the first time I tasted it, back in the 1980s at “Blazing Salads,” a favorite lunch spot in downtown Boston. So, imagine my delight when I came across this recipe for tabbouleh soup with lentils and bulgur in 5 Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla Saulsbury, a cookbook that continues to get a lot of use around here.
This tabbouleh soup with lentils and bulgur has all the ingredients you would expect to find in tabbouleh – bulgur wheat, tomatoes, lemon juice, parsley, and mint – along with lentils for added heartiness.
Talk about a delicious, nutritious bowl of soup.
This recipe for tabbouleh soup with lentils and bulgur cooked up really thick, so I added quite a bit more water to thin it. The word “stoup,” Rachael Ray’s term for a cross between a stew and a soup, came to mind when I lifted the lid to give it a stir toward the end of it’s simmer.
I have enjoyed this soup several days in a row for lunch. I shared some with Mom, who also thought it was good, though she commented that she needed to add some salt to season it to her liking.
When I saw her comment I laughed, as I too needed to add both salt and lemon juice to satisfy my taste buds. A good reminder to taste as you go, and then again just before serving, adjusting the seasonings as necessary to please your palate. For me that usually means a little more salt and pepper, and often a squeeze of lemon juice.
Do you like tabbouleh? If so, do you have a favorite recipe for it?