Ingredients for Spicy Sizzle Red Lentil Soup
- Extra Virgin Olive Oil
- Onions
- Garlic Cloves
- Ground Cumin
- Reduced Sodium Vegetable Broth
- Red Lentils
- 1/2 cup bulgur wheat
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 tablespoons lemon juice
- Fresh Ground Black Pepper
- 1/2 teaspoon smoked paprika
- Cayenne Pepper
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How to Make Spicy Sizzle Red Lentil Soup
- Heat 2 teaspoons olive oil in a large soup pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened (about 3-5 minutes).
- Add 2 cloves garlic, minced, and 1 teaspoon ground cumin.
- Cook for 1 minute, stirring constantly, until fragrant.
- Add 6 cups vegetable broth (or chicken broth for richer flavor), 1 cup red lentils, 1/2 cup bulgur wheat, 1 tablespoon tomato paste, and 1 bay leaf.
- Bring to a simmer, reduce heat to low, stir occasionally, and cook until the lentils and bulgur are very tender (25-30 minutes).
- Remove the bay leaf.
- Carefully ladle about 4 cups of the soup into a blender or food processor and puree until smooth.
- Return the pureed soup to the pot and stir to combine.
- Stir in 2 tablespoons lemon juice and season generously with black pepper to taste.
- While the soup simmers, prepare the spiced oil: Heat 4 teaspoons olive oil in a small skillet over medium heat.
- Add 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper (or more, to taste).
- Cook, stirring constantly, until fragrant and the spices are slightly toasted (about 1 minute). Do not burn.
- Ladle the soup into bowls. Drizzle about 1/2 teaspoon of the sizzling spice oil over each serving and serve immediately.
- Leftovers can be stored in the refrigerator for up to 2 days or frozen for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
3g
Carbs
10g
