Red lentil soup with spicy sizzle

8 servings

Ingredients

Quantity Ingredient
6 teaspoons Olive oil
2 Onion(s), chopped (about 1 1/2 cups)
3 Garlic clove(s) finely chopped
2 teaspoons Ground cumin seeds
8 cups Chicken or vegetable stock
1½ cup Red lentils, rinsed
⅓ cup Bulgur
2 tablespoons Tomato paste
1 Bay leaf
3 tablespoons Lemon juice
Salt and pepper
1 teaspoon Paprika
1 teaspoon Cayenne

Directions

In soup pot, heat 2 tsp of the oil over medium heat. Add onions and cook, stirring, until softened, 3-5 minutes. Add garlic and cumin and cook for 1 minute. Add bulgur, tomato paste and bay leaf, bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25-30 minutes. Discard bay leaf.

Ladle about 4 cups of soup into a food processor and puree. Return pureed soup to pot and heat through. Stir in lemon juice and season with salt and pepper to taste. Just before serving, ladle soup into bowls. Heat remaining 4 tsp of oil in a small skillet and stir in paprika and red pepper. Drizzle about ½ tsp of the sizzling spice mixture over each bowlful and serve.

Eating Well February 1995

Submitted By DIANE LAZARUS On 02-07-95

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