Red Lentil and Bulgur Soup - Mercimek Corbasi
"Hearty soup served with mint infused butter. A traditional Turkish recipe from Saveur magazine, for ZWT6."
photo by threeovens
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
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
- 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.
- Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
- 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.
- 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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Reviews
-
Very good lentil soup. The bulgur gave it some substance while the swirl of minted butter was a nice contrast, and I don't like mint usually. I doubled the amount of cumin and used more broth because I like it a little soupy. I will be making this often. It was also good cold. Made for ZWT 6.
