Red Lentil Soup

This is another recipe from Carol Stokes.  We often make it as it is easy, tasty and a good source of protein.

INGREDIENTS:

• 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

DIRECTIONS:

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!