Prep 15 mins
Cook 1 hr 30 mins
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.
- 2365.9-2839.08 ml beef stock or 2365.9-2839.08 ml water
- 709.77 ml red lentils, picked over and rinsed
- 14.78 ml salt, divided
- 473.18 ml onions, chopped
- 118.29 ml olive oil
- 236.59 ml bulgur
- 14.79 ml fresh ground black pepper
- 4.92 ml cayenne pepper (or more to taste)
- 14.79 ml ground cumin
- 4 tomatoes, chopped
- 170.09 g tomato paste
- 236.59 ml fresh parsley, chopped
- 946.36 ml chicken broth
- 44.37 ml fresh lemon juice or 44.37 ml distilled white vinegar
- yogurt, for garnish
- 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.
- 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.
- To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
- Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
- 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.
- You may add additional water if you like a thinner soup (as we do).
- Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.