Red Lentil and Bulgur Soup with Chile–Mint Butter

Name: Red Lentil and Bulgur Soup with Chile–Mint Butter
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 5 tbsp. unsalted butter; 3 ⁄ 4 tsp. cumin seeds; 2 cloves garlic, finely chopped; 1 medium onion, roughly chopped; 1 tbsp. tomato paste; 3 medium tomatoes, halved and grated, skins discarded; 4 cups chicken broth; 1 cup dried split red lentils (also called masoor dal), rinsed and drained; 1 ⁄ 3 cup coarse bulgur; Kosher salt and freshly ground black pepper, to taste; 1 tbsp. dried mint leaves, crumbled with your fingers; 1 ⁄ 2 tsp. dried ground aleppo; Pepper or paprika

Serves
serves 6

This soup is finished with a flourish of mint-and-chile-infused butter.

Ingredients

5 tbsp. unsalted butter
³⁄₄ tsp. cumin seeds
2 cloves garlic, finely chopped
1 medium onion, roughly chopped
1 tbsp. tomato paste
3 medium tomatoes, halved and grated, skins discarded
4 cups chicken broth
1 cup dried split red lentils (also called masoor dal), rinsed and drained
¹⁄₃ cup coarse bulgur
Kosher salt and freshly ground black pepper, to taste
1 tbsp. dried mint leaves, crumbled with your fingers
¹⁄₂ tsp. dried ground aleppo
Pepper or paprika

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Instructions

Step 1

Melt 2 tbsp. butter in a 4-qt. saucepan over medium heat. Add cumin, garlic, and onions and cook, stirring, until onions are soft, about 8 minutes. Increase heat to high, add tomato paste, and cook, stirring frequently, until color darkens, about 3 minutes. Add grated tomatoes and cook until mixture thickens slightly, about 3 minutes more. Add broth, lentils, bulgur, and 4 cups water and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender and soup has thickened, about 45 minutes. Season soup with salt and pepper; remove pan from heat, set aside, and cover.

Step 2

Meanwhile, melt remaining butter in a 1-qt. saucepan over medium heat. Remove pan from heat and stir in the mint and aleppo pepper. To serve, ladle soup into bowls and drizzle with chile-mint butter.