Zingy Lentil and Bulghur Soup with Mint

Delicious, easy, soothing, simple. What more could you ask for in a recipe? This is based on the one featured in the Almost Turkish Blog I linked to in the sidebar. I wasn’t feeling well and wanted something nourishing but simple. The mint in the recipe is soothing on the tummy and the bulghur and lentils combine to make digestible protein.

1 onion, minced
2 Tbsp. olive oil
1 tsp. red pepper flakes
1/2 c. red lentils (green or brown OK too)
1/2 c. bulghur
2 Tbsp. flour
2 Tbsp. tomato or red pepper paste
6 c. broth
3 tsp. dried mint flakes
2 tsp. dried thyme
half-sharp paprika or red pepper flakes to garnish
s & p
2 Tbsp. butter

In a nice soup pot, saute the onions in the olive oil until they are almost translucent. Add the red pepper flakes and cook 1 minute.

Add the flour and stir well so that the onion is coated and the flour is distributed. Add the tomato or red pepper paste and stir so that the onions are coated and there are no paste globs remaining.

Add the lentils, bulghur, and broth and bring to a boil. Reduce to a simmer, put the lid on, and cook 30 minutes.

Remove the lid and add the herbs, s & p. Just before serving, remove from heat and stir in the butter or olive oil. Ladle into bowls and sprinkle with paprika. Serve with fresh bread.

Notes:

You can use all lentils if you don’t have bulghur–increase to 1 cup. Any type of lentil is good.

This might be tasty with a dollop of yogurt on top or on the side.

Don’t leave out the mint! It really makes the recipe. I’m interested to know how the recipe is with fresh herbs.

Instead of sprinkling the paprika over, you can heat up some olive oil, add paprika to make a thin paste, cook a minute or so (without burning it) and drizzle it over. It should sizzle and look very neato.