Lemon-parsley lentil and bulgur soup

This is a nice summery soup.  The parsley and lemon make the flavor pop, while the lentils and bulgur provide hearty satisfaction.

Adapted from Eats Well With Others.

Ingredients

3 tbsp olive oil
2 large onions, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
2 quarts vegetable broth
1 1/2 cups red lentils, rinsed
1/2 cup bulgur
2 large carrots, peeled and diced
juice of 1 lemon
1/3 cup chopped fresh parsley

Directions

Heat a large pot to medium-high heat.  Add the olive oil and heat it till it shimmers. Saute the onions for four minutes, add the carrots and garlic, and saute for another four minutes.

Add the tomato paste, cumin, salt, black pepper, and cayenne pepper, and saute for two minutes more, stirring frequently.

Add the broth, lentils, and bulgur.  Bring to a boil, partially cover, and reduce heat.  Simmer for 30 minutes or until the lentils are falling apart and the carrots are tender.

Add the lemon juice and fresh parsley.