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, 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 | 1120.44 Kcal (4691 kJ) | ||
| Calories from fat | 697.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.46g | 119% | |
|---|---|---|---|
| Cholesterol | 194.36mg | 65% | |
| Sodium | 232.38mg | 10% | |
| Potassium | 1956.15mg | 42% | |
| Total Carbs | 93.9g | 31% | |
| Sugars | 10.74g | 43% | |
| Dietary Fiber | 30.82g | 123% | |
| Protein | 26.18g | 52% | |
| Vitamin C | 57.5mg | 96% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 9mg | 50% | |
| Calcium | 173.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 174.11 Kcal (729 kJ) | ||
| Calories from fat | 108.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.04g | 119% | |
|---|---|---|---|
| Cholesterol | 30.2mg | 65% | |
| Sodium | 36.11mg | 10% | |
| Potassium | 303.97mg | 42% | |
| Total Carbs | 14.59g | 31% | |
| Sugars | 1.67g | 43% | |
| Dietary Fiber | 4.79g | 123% | |
| Protein | 4.07g | 52% | |
| Vitamin C | 8.9mg | 96% | |
| Vitamin A | 0.1mg | 30% | |
| Iron | 1.4mg | 50% | |
| Calcium | 27mg | 17% | |
* 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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