Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi)

• 10 -12 cups beef stock or 10 -12 cups water
• 3 cups red lentils, picked over and rinsed
• 3 teaspoons salt, divided
• 2 cups onions, chopped
• 1/2 cup olive oil
• 1 cup bulgur
• 1 tablespoon fresh ground black pepper
• 1 teaspoon cayenne pepper (or more to taste)
• 1 tablespoon ground cumin
• 4 tomatoes, chopped
• 6 ounces tomato paste
• 1 cup fresh parsley, chopped
• 4 cups chicken broth
• 3 tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar
• yogurt, for garnish

1. In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
2. Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
3. To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
4. Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
5. Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
6. You may add additional water if you like a thinner soup (as we do).
7. Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

beef stock, red lentils, salt, onions, olive oil, bulgur, fresh ground black pepper, cayenne pepper, ground cumin, tomatoes, tomato paste, fresh parsley, chicken broth, lemon juice, yogurt

Taken from www.food.com/recipe/turkish-red-lentil-soup-kirmizi-mercimek-orbasi-440692 (may not work)