Directions:
- Heat the butter in a large saucepan and saute the onions over low heat until they are golden-about 15 minutes.
- Stir in the paprika, then the lentils and bulgur to coat them in the butter.
- Add the tomato paste, stock, salt and hot pepper, bring to a boil, and cook until soft and creamy-about an hour.
- When ready to serve, crumble the mint between your palms into the soup.
- Stir and remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls, serving each with a lemon wedge and a sprinkling of mint leaves (if available) or crushed dried mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.07 Kcal (1763 kJ) | ||
| Calories from fat | 100.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 686.86mg | 29% | |
| Potassium | 1107.86mg | 24% | |
| Total Carbs | 68.75g | 23% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 23.88g | 96% | |
| Protein | 19.11g | 38% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 20.8mg | 115% | |
| Calcium | 115.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 99.6 Kcal (417 kJ) | ||
| Calories from fat | 23.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 17% | |
|---|---|---|---|
| Cholesterol | 4.81mg | 7% | |
| Sodium | 162.47mg | 29% | |
| Potassium | 262.05mg | 24% | |
| Total Carbs | 16.26g | 23% | |
| Sugars | 0.66g | 11% | |
| Dietary Fiber | 5.65g | 96% | |
| Protein | 4.52g | 38% | |
| Vitamin C | 8.8mg | 62% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 4.9mg | 115% | |
| Calcium | 27.3mg | 12% | |
* 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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