Turkish Red Lentil Soup

(Kırmızı Mercimek Çorbası)
My daughter Mira and I are exploring many new meatless dishes for our "Meatless Monday" adventures. I have been trying to approach the day with more creativity than the usual weekday - to honor our new way of eating here at home. We have been keeping company with whole grain, lean meat and healthy fats simply because our low budget food choices were taking a toll on us all. At this point, the extra expense is paying for our long term health. The beauty of Turkish food is that it already uses these healthy ingredients, and is delicious. This soup is lick-the-bowl good and healthy too. What more can you ask for on a cold winter evening?

Turkish Red Lentil Soup
2 onions, finely chopped
4 tablespoons extra virgin olive oil
1 cup red lentils, washed and picked over
1 carrot, grated
1 stalk celery, sliced thinly
1/2 cup whole grain coarse bulgur
2 tablespoons tomato paste
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
32 ounces vegetarian broth
3 cups water
1/2 teaspoon salt
1/4 cup fresh lemon juice
1/8 teaspoon cayenne pepper mixed with 1 tablespoon olive oil
Dried mint to garnish

In a heavy pot, saute onion, carrot and celery in olive oil until golden. Add paprika, cumin, lentils and bulgur and continue to saute for a few minutes. Add tomato paste, water and broth and simmer for about 30-45 minutes until thick and lentils are soft. Using an immersion blender, puree to a creamy consistency, letting the bulgur wheat provide a bit of texture. Add lemon juice, salt and drizzle some cayenne oil on the top with a sprinkle of dried mint.

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