Red Lentil and Bulgur Soup - Mercimek Corbasi |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Hearty soup served with mint infused butter. Ingredients:
5 tablespoons butter |
3/4 teaspoon cumin seed |
1 onion, chopped |
1 tablespoon tomato paste |
3 medium tomatoes |
4 cups chicken broth |
1 cup dried red lentils |
1/3 cup course bulgur |
salt and pepper |
1 tablespoon dried mint |
1/2 teaspoon paprika |
Directions:
1. Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
2. Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
3. Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
4. Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.
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