Lemony Lentil & Cauliflower Cup Soup
This bright lemony soup gets its boost of fiber and earthy, nutty flavor from ingredients like lentils and bulgur. Bulgur adds heartiness and a nice chewy texture, but you can swap it out for another cooked grain like brown rice or quinoa. Plus, the broth gets gentle heat from harissa paste. If you don’t wish to travel with vegetable broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped cauliflower florets
- 3/4 cup chopped yellow onion
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 cup cooked bulgur
- 1 cup cooked lentils
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons mild harissa paste
- 1 tablespoon lemon juice
- 3 slices lemon
- 3 cups reduced-sodium vegetable broth