How to make it

  • Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onions 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 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 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.
  • TIPS & NOTES
  • Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
  • Tip: You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
  • NUTRITION
  • Per serving: 218 calories; 5 g fat ( 1 g sat , 3 g mono ); 5 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 15 g protein; 7 g fiber; 151 mg sodium; 406 mg potassium.
  • Nutrition Bonus: Fiber (29% daily value), Iron (15% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat

Reviews & Comments 3

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  • chuckieb 1 year ago
    I adore lentils and the spicy sizzle just goes over the top in the taste department. Thanks for sharing Laura!
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  • NPMarie 1 year ago
    This looks amazing, love the ingredients!
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