Lentil and Bulgur Soup with Mint Butter
6 servings
70 minutes
Lentil and bulgur soup with mint oil is a harmony of flavors and textures, combining the tender softness of lentils, the graininess of bulgur, and the spiciness of tomatoes. This recipe has roots in European cuisine but carries Mediterranean influences in its aromas. Cumin adds warm Eastern notes, garlic and onion provide depth to the flavor, while mint oil with chili pepper refreshes and enriches the dish. The thick and nutritious soup is perfect for a cozy dinner; it warms and satisfies. Serve it with a piece of crusty bread and enjoy the complex yet balanced composition of spices. A great choice for those who love culinary adventures with rich and intense flavors!
1
Heat a thick-bottomed pot over medium heat and add 2 teaspoons of oil.
- Butter: 5 teaspoon
2
Add cumin, garlic, and onion and cook, stirring, until the onion is soft, about 8 minutes. Increase the heat to maximum and add tomato paste, cooking until it darkens while stirring constantly for about 3 minutes.
- Ground cumin (zira): 0.8 teaspoon
- Finely chopped garlic: 2 heads
- Onion: 1 head
- Tomato paste: 1 teaspoon
3
Add grated tomatoes and cook for another 3 minutes until the mixture thickens. Add broth, lentils, bulgur, and 4 cups of water to the resulting mixture.
- Tomatoes: 3 pieces
- Chicken broth: 4 glasss
- Lentils: 1 glass
- Bulgur: 0.3 glass
4
Bring to a boil, the soup is almost ready. Now we wait for the lentils to cook.
5
Reduce the heat to medium and wait for about 45 minutes. Season the soup with salt and pepper to taste. Set aside.
- Salt: to taste
- Ground black pepper: to taste
6
Meanwhile, we prepare the butter. We take a thin-bottomed pan and heat a couple of tablespoons of butter. When it melts, we remove it from the heat and add mint and chili pepper.
- Butter: 5 teaspoon
- Dried mint: 1 teaspoon
- Aleppo pepper: to taste
7
We serve the soup drizzled with this oil. Enjoy your meal!
- Butter: 5 teaspoon