In a large saucepan, heat the oil over medium heat. Add the onions and cook, stirring often, until softened, about 8 minutes. Add the garlic, cumin, salt and pepper and cook, stirring constantly, for 1 minute.
Stir in the lentils, bulgur and water. 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.
Stir in the tomatoes with their juice, half the parsley, and half the mint. Simmer, stirring occasionally, for about 5 minutes.1
Stir in the remaining parsley and mint and the lemon juice.
Taste and adjust seasonings, adding more salt, pepper and lemon juice, if required.
A good reminder to taste as you go, and then again just before serving, adjusting the seasonings as necessary to please your palate.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Tabbouleh Soup with Lentils and Bulgur
Amount Per Serving (1 cup)
Calories 212Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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