Red Lentil Soup with a Spicy Sizzle (Printer-Friendly Version) | Eating Well
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Red Lentil Soup with a Spicy Sizzle

http://www.eatingwell.com/recipes/red_lentil_soup_with_a_spicy_sizzle.html

From EatingWell:  January/February 1995, The EatingWell Diabetes Cookbook (2005)

This Turkish soup features a delicious, healthful combination of lentils and whole-grain bulgur. A drizzle of sizzling spiced olive oil gives the soup a final flourish.

8 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onions and cook, stirring, until softened, 3 to 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 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.

Nutrition

Per serving : 218 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 5 mg Cholesterol; 31 g Carbohydrates; 15 g Protein; 7 g Fiber; 151 mg Sodium; 406 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat

Tips & Notes