Yes, loyal readers, I do sometimes make something other than lentil soup, even though I’ve posted many variations on this theme lately. Reasons abound: lentil soups are my husband’s favorites, they’re easy to make in whatever variation you choose, and lentils are really healthful. Most lentil soup recipes make a lot, so you can refrigerate or freeze leftovers and enjoy many meals (unless you’re making it for company).
This one is interesting because it uses bulgur in addition to lentils. The original recipe came from the Philadelphia Jewish Exponent, but I varied it a bit. The original called for twice as much bulgur, which made the soup too thick — I had to add lots more water while it was cooking just to keep it liquid. It also suggested more chili flakes, which made it too spicy even for me, a spice-lover! A half-teaspoon is ample, but vary this according to your taste.
The soup gets very thick when you store leftovers in the fridge, but you shouldn’t need to add water; it loosens up when you reheat it.
Ingredients:
2 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
½ chili flakes (or to taste)
3 Tbs. tomato paste (half a small can)
10 cups chicken or vegetable stock
2 cups red lentils
1 cup bulgur
Salt and pepper to taste
Fresh mint leaves for garnish
Directions:
Heat the oil in a large saucepan. Add the onion, garlic and bell pepper and cook until soft, about 5 minutes. Stir in the chili flakes, tomato paste and stock. Stir well and bring to a boil.
Add the lentils and bulgur and simmer until the lentils are tender, about 30 minutes. If it’s too thick, add some water.
Puree half the soup in a blender or with an immersion blender and return it to the saucepan. Stir well and cook another few minutes before serving.
Serves 8 to 12
Bobbie's Best Recipes 
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