This is true comfort food that tastes like a cross between Cream of Wheat and Lentil Soup. Try to get the red lentils because they cook quicker and lend a lovely orangy color to the finished soup (the lentils cook to a yellow, but the tomatoes make it orange). This soup is usually served before a meal with a dollop of yogurt or tzatiki sauce swirled in.

Ingredients

12 serv.

cups beef stock or 10 -12 cups water↗10 -12 cups
cups red lentils, picked over and rinsed↗3 cups
teaspoons salt, divided↗3 teaspoons
cups onions, chopped↗2 cups
cup olive oil↗1⁄2 cup
cup bulgur↗1 cup
tablespoon fresh ground black pepper↗1 tablespoon
teaspoon cayenne pepper (or more to taste)↗1 teaspoon
tablespoon ground cumin↗1 tablespoon
tomatoes, chopped↗4
ounces tomato paste↗6 ounces
cup fresh parsley, chopped↗1 cup
cups chicken broth↗4 cups
tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar↗3 tablespoons
yogurt, for garnish↗

Step-by-step instructions

1
In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
2
Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
3
To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
4
Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
5
Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
6
You may add additional water if you like a thinner soup (as we do).
7
Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

Source: food.com

Original recipe ↗

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