Thursday, January 28, 2016

Red Lentil Bulgar Soup

Chop up a few cloves of garlic and one onion in your cuisinart (or by hand). Sauté in olive oil until starting to brown. Meanwhile chop up your carrots (3 carrots or a handful of baby carrots) in your cuisinart. Add the carrots to the pot. Add 5 cups water, 2 T tomato paste, 2 cups red lentils, 1 cup bulgar, lots of cumin, Penzey's Turkish spice, and salt. Stir in a spoonful of bouillon if you want (or use some broth in place of the water). Cook until everything is tender. Add more water as needed.

Serve with lemon squeezed on top and freshly chopped cilantro for garnish.  Goes great with a salad, baguette, and some nice cheese!