1. In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes. 2. Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes. 3. To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned. 4. Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes. 5. Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes. 6. You may add additional water if you like a thinner soup (as we do). 7. Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
