“Red Lentil Soup with a Spicy Sizzle”. Its a good soup to make in the morning, reheat at lunch. Its only 218 calories for 1 cup, its filling and has 7 grams of fiber and 15 grams of protein!

Red Lentil Soup with Spicy Sizzle
Serves 8
6 teaspoons extra-virgin olive oil, divided
2 onion, chopped (1 1/2 cups)
2 cloves garlic, minced
2 teaspoon ground cumin
8 cups reduced-sodium vegetable broth
1 1/2 cups red lentils, rinsed (if I can find them you can too!)
1/3 cup bulgur
2 tablespoons tomato paste
1 bay leaf
3 tablespoon lemon juice
Freshly ground pepper to taste
1 teaspoon paprika
1 teaspoon cayenne pepper
1. Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onions and cook, stirring until softened, 3-5 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 or blender 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.

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