Red Lentil and Bulgur Soup with Mint Butter
Calories 279 (32% from fat)
Fat 10 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 26 mg.
Sodium 212 mg.
Carb. 38.5 gram
Fiber 8.8 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 10 gram
Ingredients
5 Tbsp. unsalted butter, divided
3/4 tsp. cumin, ground
2 garlic cloves (2 tsp.), finely chopped
2 cups yellow onion, roughly chopped
1 Tbsp. tomato paste, no salt added
3 medium tomatoes, (3 inches in diameter each) halved and grated, skins discarded
4 cups low sodium vegetable broth
1 cup dried split red lentils (also called masoor dal), rinsed and drained
1/3 cup coarse bulgur
1/4 tsp. kosher salt
1/4 tsp. black pepper, ground
1 Tbsp. dried mint leaves
1/2 tsp. paprika
OPTIONAL
1/2 tsp. dried aleppo pepper, ground
(You can also use ground red pepper.)
This combines the hearty flavor of red lentils and bulgur. Then it's finished off with a tasty mint butter. The original version of this recipe was posted on saveur.com
Red Lentil and Bulgur Soup with Mint Butter
1. Put a 4 quart saucepan on the stove and turn the heat up to medium. Melt 2 tablespoons of butter in the pan.
2. Add cumin, garlic and onion. Cook until onions turn soft, about 7 minutes.
3. Mix in the tomato paste and cook, stirring constantly, until color darkens, about 2 minutes.
4. Stir in the grated tomatoes and cook for another 3 minutes, until mixture starts to thicken.
5. Add the broth, lentils, bulgur and 4 cups of water. Increase heat to high and bring to a boil.
6. Once the soup is boiling, reduce heat to medium-low and simmer. It's finished when lentils are tender and soup thickens, about 45 minutes. Stir occasionally.
7. Add salt and pepper to taste, remove soup from heat and set aside.
8. Melt the remaining 3 tablespoons of butter in a saucepan or in the microwave. Stir in the mint, paprika and optional pepper if you want some spice.
9. Divide the soup into 6 servings and top with a couple teaspoons of the mint butter over each one.
Yield: 6 Servings
You can freeze individual portions for easy re-heating later. Put the mint butter on top before freezing.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape. Add the toppings on after it's hot.
