Servings: Serves 6
A tasty unique and spicy recipe. The chili can be reduced by half for a less spicy soup
1 1/2 cups red lentils
3 cups water
1 cup KAMUT® Brand khorasan wheat bulgur
2 cups very hot water
1 teaspoon sea salt (or to taste)
2 medium onions, halved and finely sliced
3 tablespoons oil of choice
1 teaspoon ground cumin
1 teaspoon crumbled, dried red chili, hot red pepper flakes, or hot paprika *
Bring the water to a rolling boil. Add the cleaned lentils to the rapidly boiling water, lower the heat, cover and simmer for about 15 minutes.
Mix the KAMUT® Brand khorasn wheat bulgur and hot water in a bowl. Let the bulgur absorb all the water. Add the bulgur to the soft, creamy lentils and any leftover soaking liquid, and salt to taste.
Sauté the onions over medium-high heat in the oil, stirring frequently, until soft and golden brown. Add the cumin midway through the cooking. Stir the chili into the cooked onions, then stir the onions into the soup. This makes a soup the consistency of porridge.
To thin to taste, add 1/4 to 1/2 cup boiling water. Heat the soup to a serving temperature, but do not cook again. Serve immediately.