Spicy Sizzle Red Lentil Soup - cooking recipe

Ingredients

6 teaspoons extra virgin olive oil, divided
2 onions, chopped (about 1 1/2 cups)
3 garlic cloves, minced
2 teaspoons ground cumin
8 cups reduced-sodium vegetable broth (or chicken broth)
1 1/2 cups red lentils, rinsed (see Tip)
1/3 cup bulgur
2 tablespoons tomato paste
1 bay leaf
3 tablespoons lemon juice
fresh ground black pepper, to taste
1 teaspoon paprika
1 teaspoon cayenne pepper

Preparation

Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute.
Add 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 food processor (or blender) and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.
Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.