This is a perfect weeknight soup. It’s warming, satisfying, healthy and spicy. I am always on the search for the perfect lentil soup. I found this recipe and altered it a bit, especially the blender step, to keep the process short and sweet for an easy post-work dish. Adapted recipe included here.
lentil, bulgur + mint soup
2 tbsp extra virgin olive oil
1 red onion, chopped
2 garlic cloves, finely minced
4 cups vegetable stock
1/2 cup red lentils, washed and drained
1/2 cup fine grain bulgur, washed and drained
1 cup diced tomato [canned, low sodium]
2 tbsp tomato paste
1 tsp paprika
1/2 tsp cayenne pepper
1/3 cup fresh mint
Sea salt + freshly ground pepper
Garnish: chopped fresh mint + lemon wedges
In a large pot, saute the onion with olive oil for 5 minutes, then add garlic and saute for 3-5 more minutes, or until the onions are translucent. Add remaining ingredients and cook on high heat until it comes to a light boil. Then simmer on low heat for 30 minutes, stirring occasionally. Taste and re-season if necessary.
Dish up and garnish with extra mint and squeeze a fresh lemon wedge into the soup to give it an extra delish twist. Enjoy!