Bulgur & Red Lentil Soup with Mint Drizzle

By á-2799

Ingredients

• 1 tbsp ea olive oil & butter
• 1 med onion diced
• 3 cloves garlic, minced
• 2 tsp paprika
• Pinch cayenne pepper
• 2 tbsp tomato paste
• 14 oz can diced tomatoes
• 1/2 c coarse bulgur
• 1/2 c red lentils, rinsed, drained
• 2 c vegetable broth
• 3 c water
• 1 tbsp lemon juice
• 1/2 tsp sugar
• 1/4 tsp pepper
• Minted Drizzle
• 2 tbsp ea olive oil & butter
• 4 tsp dried mint
• Large pinch cayenne pepper

Details

Servings 6

Preparation

Step 1

For soup, heat oil in large pot over medium. Add butter. When foam subsides, add onion. Cook stirring 5 minutes to soften. Add garlic, paprika and cayenne. Cook, stirring 1 minute. Add tomato paste. Cook, stirring, 1 minute. Add canned tomatoes with juices. Cook, stirring 3 minutes. Stir in bulgur, lentils, broth, and water. Raise heat to high, bring to a boil. Reduce heat to low, cover. Simmer, stirring occasionally 40 minutes. Lentils should disintegrate, soup should thicken and bulgur should retain some bite. Season with lemon juice, sugar and pepper. Cover, let stand 10 minutes before serving.

For minted drizzle, heat oil and butter in a small skillet. over medium. Once butter has melted, add mint and cayenne. Stir 15 seconds. Remove from heat, pour into small serving bowl. To serve, divide soup among bowls. Drizzle each with minted drizzle.