Red Lentil And Bulgur Soup - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 yellow onion, diced
    1 teaspoon minced garlic
    2 roma (plum) tomatoes, diced
    2 teaspoons za'atar
    1 teaspoon paprika
    1 teaspoon ground cumin
    1 teaspoon garlic powder
    1/2 teaspoon black pepper
    1/8 teaspoon cayenne pepper (optional)
    1 cup carrot juice
    4 cups water
    1 cube chicken bouillon
    1 cube tomato-flavored bouillon
    1 cup red lentils
    1/4 cup bulgur
    1 tablespoon lemon juice
    1 tablespoon minced fresh cilantro (optional)
    6 tablespoons sour cream (optional)
Preparation
    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.

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