Red Lentil and Bulgur Soup

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

½ teaspoon black pepper

⅛ teaspoon cayenne pepper

1 cup carrot juice

4 cups water

1 cube chicken bouillon

1 cube tomato-flavored bouillon

1 cup red lentils

¼ cup bulgur

1 tablespoon lemon juice

1 tablespoon minced fresh cilantro

6 tablespoons sour cream

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.