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Red Lentil and Bulgur Soup with Chile–Mint Butter
This soup is finished with a flourish of mint-and-chile-infused butter.
Credit: André Baranowski
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
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.
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.
SERVES 6
