Red Lentil Soup with a Spicy Sizzle - ThinnerTimes

Peckkale · 10-04-2005, 09:47 AM

Red Lentil Soup with a Spicy Sizzle
Makes 8 cups

Ingredients
6 teaspoons olive oil
2 onions, chopped (1 1/2 cups)
3 cloves garlic, finely chopped
2 teaspoons ground cumin
8 cups defatted reduced-sodium chicken or vegetable stock 1-1/2 cups red lentils, rinsed
1/3 cup bulgur
2 tablespoons tomato paste
1 bay leaf
3 tablespoons fresh lemon juice
Salt & freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground red pepper (cayenne)

Instructions
In a soup pot, heat 2 teaspoons of the oil over medium heat. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin and cook for 1 minute. Add stock, 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 salt and pepper to taste. Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons of oil in a small skillet and stir in paprika and red pepper. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.

Recipe reprinted with permission of EatingWell, The Magazine of Food & Health.

Nutritional Information:
221.1 calories
4.17 g sugar
5.02 total fat (0.93 g sat)
0 mg cholesterol
31.81 g carbohydrate
14.52 g protein
7.19 g fiber
87.99 mg sodium