Ingredients

• 200 g red lentils
• 100 g fine bulgur wheat
• 1 piece onion
• 1.2 kg vegetable broth
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Prepare the base

   Finely dice the onion into 3mm pieces. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute. Add the diced onion and cook for 5-7 minutes until soft and translucent. Do not let the onion brown or it will become bitter.

2. Add tomato paste

   Add tomato paste to the softened onions and stir constantly over medium heat for 2-3 minutes until the paste darkens slightly and releases its aroma. The paste should not stick to the bottom of the pot or burn.

3. Toast the spices

   Add cumin and half the paprika to the tomato paste mixture. Stir constantly over medium heat for 30-60 seconds until fragrant and aromatic. Do not let the spices burn or they will taste bitter.

4. Add lentils and broth

   Rinse red lentils under cold water until water runs clear. Add lentils and hot vegetable broth to the pot. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. Do not skip rinsing the lentils or the soup will be cloudy.

5. Simmer the lentils

   Simmer the lentils over medium-low heat for 15-20 minutes, stirring occasionally, until they break down and the soup begins to thicken. The lentils should be completely tender and starting to dissolve. Do not cook on high heat or the bottom will stick.

6. Add bulgur wheat

   Stir in the fine bulgur wheat and continue cooking over low heat for 8-10 minutes, stirring frequently, until the bulgur is tender and the soup reaches a thick, porridge-like consistency. Do not let the soup stick to the bottom.

7. Season and finish

   Season with salt and black pepper to taste. Heat remaining 2 tbsp olive oil with remaining paprika over low heat for 1 minute until oil turns red. Drizzle the paprika oil over each serving. Do not overheat the paprika oil or it will burn.

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