8 cups reduced-sodium vegetable broth or chicken broth
1 1/2 cups red lentils rinsed see Tip
1/3 cup bulgur
2 tablespoons tomato paste
1 bay leaf
3 tablespoons lemon juice
fresh ground black pepper to taste
1 teaspoon paprika
1 teaspoon cayenne pepper
Steps:
Heat 2 teaspoons 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 4 cups of the soup into a food processor or blender 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 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately
TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes
MAKE AHEAD TIP - Prepare through Step 3 Cover and refrigerate for up to 2 days or freeze for up to 2 months
