Lentil and Bulgur Soup with Lemon and Parsley

Heat the Olive Oil (2 Tbsp) in a large pot over medium-low heat and gently cook the Garlic (3 cloves) and Onion (1) for about 5 minutes, until soft and translucent.

Add the Ground Cumin (1/2 tsp) and Tomato Paste (1 Tbsp) , and cook for another 2 minutes.

Add the Red Lentils (1/3 cup) , Bulgur Wheat (1/3 cup) , Carrot (1) , and Vegetable Broth (2 1/2 cups) . Turn the heat up so that the mixture is simmering.

Cook until the lentils and carrot are very soft, about 30 minutes.

Stir in the Fresh Parsley (1 handful) and juice of half a Lemon (1/2) .

Serve warm.