Tabbouleh Soup with Lentils and Bulgur

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cups chopped onions
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dried brown lentils, rinsed
• 1 cup fine or medium bulgur
• 6 cups water
• 2 cans (about 15 ounces each) diced tomatoes, undrained
• 1 cup packed fresh flat-leaf parsley leaves, chopped, divided
• 1/2 cup packed fresh mint leaves, chopped, divided
• 3 tablespoons freshly squeezed lemon juice

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