Serves 6-8.
1-1/2 Tbsp olive oil
1 large or 2 medium onions, diced
2 cups red lentils (or a mix of red and white, or red and brown), rinsed and drained
1 cup rice or bulgur wheat
1 sprig of fresh thyme
2 tsp fresh lemon juice + some lemon zest (zest the lemon before you juice it)
A big pinch of Aleppo or urfa biber pepper (or red pepper flakes)
10 cups water or chicken or beef broth, homemade or low-sodium store-bought
Kosher salt and fresh black pepper to taste
1/2 cup chopped flat-leaf parsley, for garnish
In a 5-quart Dutch oven or heavy stock pot, heat the oil over medium heat. Sauté the onions for 2-3 minutes, until translucent but not yet brown. Add the bulgur, thyme, lemon juice and Aleppo pepper, and sauté for 30 seconds. Add the water or stock. Reduce heat to low and cook, uncovered, for 30 minutes or until the lentils and bulgur are soft. Stir with a wooden spoon to encourage the lentils to "melt" into the liquid. Taste, and season with salt and pepper.
The soup should be a happy, rustic consistency. If you'd like it smoother, have at it with your immersion blender.
Serve hot, topped with a generous amount of chopped parsley and lemon zest.