Spicy Sizzle Red Lentil Soup

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

Steps:

• 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