| |
| INGREDIENTS |
| 6 tsp |
extra-virgin olive oil, divided |
| 2 |
onions, chopped (1½ cups) |
| 3 |
cloves garlic, minced |
| 2 tsp |
ground cumin |
| 8 c |
reduced-sodium chicken broth or vegetable broth |
| 1½ c |
red lentils, rinsed |
| ⅓ c |
bulgur |
| 2 tbsp |
tomato paste |
| 1 |
bay leaf |
| 3 tbsp |
lemon juice |
| |
Freshly ground pepper to taste |
| 1 tsp |
paprika |
| 1 tsp |
cayenne pepper |
|
|
|
| RECIPE |
- Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium heat.
- Add onions and cook, stirring, until softened about 3 to 5 minutes.
- Add tomato paste, garlic and cumin; cook for 1 minute.
- Stir in broth, lentils, bulgur, and bay leaf; bring to a simmer, stirring occasionally.
- Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.
- Ladle about 4 cups of the soup into a food processor, let cool a bit and then puree. (Be very careful putting hot foods in a food processor, allow steam to escape or it will explode).
- Return the pureed soup to the soup pot and heat through.
- Stir in lemon juice and season with pepper.
- Just before serving, heat the remaining 4 teaspoons oil in a small skillet and stir in paprika and cayenne.
- Ladle soup into bowls and drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
|
|
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| NUTRITION FACTS |
| |
| Calories |
218 |
|
| Total Fat |
5 |
g |
|
| Saturated Fat |
1 |
g |
|
|
|
| Sodium |
151 mg |
|
| Total Carbohydrates |
31 g |
|
| Fiber |
7 g |
|
| Protein |
15 g |
|
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|
