Lentil Bulgur Soup with Mint Olive Oil

This bulgur lentil soup with mint olive oil fulfills the Mediterranean Diet requisites: legumes, grains, herbs, olive oil. Red lentils, a very neutral legume that I use in my quinoa salad too. Protein and fiber-rich. Always sort lentils to pick out any tiny little stones or whatnot that can get in there. And rinse. Bulgur, which is a form of par-cooked wheat. This bulgur is coarse, which means it’s a heaftier granule than fine bulgur. It adds thickness and a satisfying texture wherever it goes (think mujadara). Bulgur can be rinsed before using to remove some of its starch, or added directly. Herbs in the form of dried mint—one of my favorite spices at MaureenAboodMarket.com. You won’t find Mint Salts anywhere else. When herbs, fresh or dried, enter your cooking, their flavorful nature reduces the need for other less healthy seasonings like salt. Extra Virgin Olive Oil, in the pot and finished with a drizzle on top. The healthy fat replaces the need/desire for butter and adds that fruity/complex flavor we love. I like a robust olive oil to top my soups, so we know it’s really there. Other than chopping an onion, there’s nothing to do here other than combine ingredients and let them cook. That means you can have this dish on the table within about 30 minutes. Yes please.