Red Lentil Soup with a Spicy Sizzle
Ingredients
- 6 teaspoons extra-virgin olive oil, divided
- 2 onions, chopped (1 1/2 cups)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 8 cups reduced-sodium chicken broth, or vegetable broth
- 1 1/2 cups red lentils, rinsed (see Tip)
- ⅓ cup bulgur
- 2 tablespoons tomato paste
- 1 bay leaf
- 3 tablespoons lemon juice
- Freshly ground pepper to taste
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
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