Spicy Sizzle Red Lentil Soup

Ingredients

• 6 teaspoons extra-virgin olive oil, divided
• 2 onions, chopped (about 1 1/2 cups)
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 8 cups reduced-sodium vegetable broth (or chicken broth)
• 1 1/2 cups red lentils, rinsed (see Tip)
• 1/3 cup bulgur
• 2 tablespoons tomato paste
• 1 bay leaf
• 3 tablespoons lemon juice
• fresh ground black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Directions

1. 1

   Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute.

2. 2

   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.

3. 3

   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.

4. 4

   Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.

5. 5

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

6. 6

   MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.