Day 22 Red Lentil Soup

Red Lentil Soup

6 Tablespoons Olive Oil
2 Onions, chopped
3 Cloves Garlic, minced
2 Teaspoons Cumin, ground
8 Cups Vegetable Broth
1 1/2 Cups Red Lentils
1/3 Cup Bulgur
2 Tablespoons Tomato Paste
1 Bay Leaf
Juice of one Lemon
Salt and Ground Pepper, to taste
1 Teaspoon Paprika
1 Teaspoon Cayenne Pepper

Soup ingredients

1.  Heat 2 Tablespoons oil in a soup pot.  Add onions and cook until softened. Add garlic and cumin, cook for 1 minute.  Add broth, lentils, bulgar, 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.

2.  Use an immersion blender and puree, but still chunky.  If using a regular blender, puree half of the soup and return to the pot. Stir in lemon juice and season with salt and pepper.

3.  Just before serving, ladle the soup into 8 bowls.  Heat the  remain 4 tablespoons of oil in a small skillet and stir in paprika and cayenne.  Drizzle some of the spice mixture over each bowl.

Goes well with Wasa crackers

Soundtrack Macklemore and Ryan Lewis - White Privilege