Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ts Olive oil 1/3 c Bulgur
2 Onion(s), chopped 2 tb Tomato paste
-(about 1 1/2 cups) 1 Bay leaf
3 Garlic clove(s) 3 tb Lemon juice
-finely chopped Salt and pepper
2 ts Ground cumin seeds 1 ts Paprika
8 c Chicken or vegetable stock 1 ts Cayenne
1 1/2 c Red lentils, rinsed

In soup pot, heat 2 tsp of the oil over medium heat. Add onions and
cook, stirring, until softened, 3-5 minutes. Add garlic and cumin and
cook for 1 minute. Add 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, 25-30 minutes. Discard bay leaf.

Ladle about 4 cups of soup into a food processor and puree. Return
pureed soup to pot and heat through. Stir in lemon juice and season
with salt and pepper to taste. Just before serving, ladle soup into
bowls. Heat remaining 4 tsp of oil in a small skillet and stir in
paprika and red pepper. Drizzle about 1/2 tsp of the sizzling spice
mixture over each bowlful and serve.

Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95

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