Foodie Friday: Turkish Lentil Soup

I can't remember if I've posted this one before, but it is sort of a staple for us, and worth reposting!

Turkish Lentil Soup

• 4 T. canola or olive oil
• 2 chopped onions (coarse or fine, doesn't matter)
• 1 tsp. paprika
• 1 c. red lentils
• 1 c. bulgar wheat (sometimes called cracked wheat); if you can't find this, rice works well too.
• 2 T. tomato paste
• 8 c. vegetable broth (I recommend Better Than Boullion; we've tried other varieties and the finished product isn't as good)
• 1/8 tsp. red pepper (I tend to use a bit less as I'm not big on the spicy)
• Dried mint for garnish (mint tea bags opened up will work in a pinch)

Saute onions until golden, add paprika and tomato paste, stir to mix.  Add lentils and bulgar and stir to coat in oil.  Add vegetable broth and stir well.  Cover and bring to a boil, and then turn down to simmer for 1 hour.  Soup should thicken considerably and become creamy.  Top with mint and serve with a crusty bread--I am partial to rosemary sourdough with this soup.  For a smoother soup, use an immersion blender to partially puree before serving.

Makes about 3 quarts.