Lentil Soup with a Spicy Sizzle

10 Nov

Makes 2-3 Servings

What you need:

3 teaspoons extra-virgin olive oil, divided
1/2 onion, chopped
1 large clove garlic, minced
1 teaspoon ground cumin
4 cups reduced-sodium vegetable broth
3/4 cup red lentils, rinsed
4 tbsp bulgur
1 tablespoon tomato paste
1 small bay leaf
1.5 tablespoons lemon juice
Freshly ground pepper to taste
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper


Heat 1 teaspoon oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute. Add broth, lentils, 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 to 30 minutes. Discard the bay leaf.

Ladle about 2 cups of the soup into a food processor and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.

Just before serving, ladle the soup into bowls. Heat the remaining 2 teaspoons oil in a small skillet and stir in paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.

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