Red Lentil Soup that is a pretty orange

 

Red Lentil Soup with a Spicy Sizzle

Ingrédients serves 8

6 teaspoon(s) extra-virgin olive oil, divided

2 onions, chopped (1 1/2 cups)

3 clove(s) garlic, minced

2 teaspoon(s) ground cumin

8 cup(s) reduced-sodium chicken broth, or vegetable broth

1 1/2 cup(s) red lentils, rinsed (see Tip)

1/3 cup(s) bulgur

2 tablespoon(s) tomato paste

1 bay leaf

3 tablespoon(s) lemon juice ( I put half a lemon juice)

Freshly ground pepper, to taste

1 teaspoon(s) paprika

1 teaspoon(s) cayenne pepper (I put ½ teaspoon)

-Directions

1. 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.

2. 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.

3. 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. (I added the mixture directly to the soup)

4. Tip: You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.