Red Lentil Soup with a Spicy Sizzle
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.
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Tip: You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
1 1/2 starch, 1 vegetable, 1 lean meat