Directions:
- Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
- Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
- Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
- Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
- Ladle into bowls and garnish with lemon slices and fresh mint to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2071.22 Kcal (8672 kJ) | ||
| Calories from fat | 110.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 74377.2mg | 3099% | |
| Potassium | 813.91mg | 17% | |
| Total Carbs | 392.57g | 131% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 21.84g | 87% | |
| Protein | 16.26g | 33% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 31mg | 172% | |
| Calcium | 77.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 305.11 Kcal (1277 kJ) | ||
| Calories from fat | 16.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 19% | |
|---|---|---|---|
| Cholesterol | 4.49mg | 10% | |
| Sodium | 10956.56mg | 3099% | |
| Potassium | 119.9mg | 17% | |
| Total Carbs | 57.83g | 131% | |
| Sugars | 0.87g | 24% | |
| Dietary Fiber | 3.22g | 87% | |
| Protein | 2.4g | 33% | |
| Vitamin C | 5.8mg | 66% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 4.6mg | 172% | |
| Calcium | 11.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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