This delicious and nutritious soup is very low on calories and big on flavor. Accompany it with a salad, rolls, or even a baked potato if ravenous, but feel free to eat a huge bowl by itself, if you so choose.
Enjoy this recipe as a make-ahead meal you can prepare on Sunday before a busy week. Then, take a moment to acknowledge that being good to yourself really can taste wonderful.
- 2 tbsp Olive Oil
- 2 large Sweet Onions, finely chopped
- 1 cup Red Lentils
- ½ cup Bulgur wheat
- 1 tsp Paprika
- 8 cups Vegetable Stock
- 2 tbsp Tomato Paste
- 1 tsp Turmeric
- ½ tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1 tsp Dried Mint
- Salt to taste
Optional: Fresh mint, crushed red pepper and garbanzo beans for garnish
In a large pot, sauté the onions in olive oil over low heat until soft, about 10 minutes. Add the lentils, bulgur wheat, and paprika to the onions and stir for about 1 minute to coat well. Add the vegetable stock, tomato paste, and cayenne pepper.
Increase the heat to a boil, then cover and simmer on low heat until lentils are soft, about 30 minutes.
Add turmeric, cumin, cayenne pepper, and dried mint, stir & taste for salt or other seasoning as you so choose, then ladle into bowls and garnish with fresh mint, crushed red pepper, and garbanzo beans.