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Saute chopped onions & minced garlic in extra virgin olive oil. Add chopped carrots; let the carrot cook for few minutes. Add red lentils & bulgur wheat & saute some more. Add the chicken stock. Add tomato paste & stir well. Add sumac, paprika, salt & pepper. Let the soup simmer on low heat for 30-40 minutes until lentils & the bulgur wheat are tender. Serve hot with freshly squeezed lemon juice & chopped fresh parsley!
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Comprehensive Middle East + North Africa — 300 recipes across the region