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