- 2 TBSP of Olive Oil
- 2 onions, chopped
- 3 cloves of garlic, minced or pressed
- 2 tsp Ground Cumin
- 8 cups of Veggie Broth
- 1 1/2 cups red lentils
- 1/3 cup bulgur wheat
- 2 TBSP tomato paste
- 1 bay leaf
- 3 TBSP lemon juice
- salt and pepper
In a soup pot, heat olive oil over medium heat. Add the onions and cook stirring, until softened, 3 to 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the 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.
Ladle about 4 cups of the soup into a blender or food processor and puree (start with a slow speed to avoid overflow). Return the pureed soup to the soup pot and heat through. Stir in the lemon juice an season with salt and pepper to taste.
I confess I usually do 5 garlic cloves, 1 tsp salt and 1/4 tsp of pepper.
I also have found that adding some nutritional yeast on top as a seasoning once it is in my bowl is quite yummy!