Red Lentil Soup
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 cloves
Garlic (minced)1 tsp
Cumin Seed (crushed)1 tsp
Coriander Seed (crushed)1
Salt2 tbsps
Tomato Paste1 cup
Bulgur1 cup
Red Lentil2 tbsps
Mint (finely chopped fresh)Directions:
1
Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes
2
Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas
3
Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils
4
Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally
5
Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup
6
Serve immediately with yogurt to garnish