BULGUR & RED LENTIL SOUP.

BULGUR & RED LENTIL SOUP. image

Yield 6 servings

Number Of Ingredients 10

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1 cup red lentils (see Resources, F4)
1 cup coarse bulgur (No. 3 or No. 4)
10 cups chicken stock, vegetable stock or water
3 tablespoons butter
1/2 yellow onion, minced
1 teaspoon toasted and ground cumin
1 teaspoon coarsely ground medium-hot red pepper, preferably Turkish Maras or Syrian Aleppo + more for garnish (see Resources)
1 teaspoon dried mint
-- Kosher salt to taste
-- Lemon wedges

Steps:

Combine the lentils and bulgur in a large pot with the stock or water. Bring to a simmer, skimming any foam. Cover and reduce the heat to maintain a simmer. Cook until the lentils have completely broken down and the bulgur is quite soft, about 40 minutes. In a small skillet, melt the butter over moderately low heat. Add the onions, cover and sweat until the onions are soft and have released their moisture, 5 to 10 minutes. Uncover and raise the heat to medium. Cook until the moisture evaporates, then add the cumin, red pepper and mint. Cook, stirring, for about 1 minute to draw the fragrance out of the spices, then stir this mixture into the soup. Season to taste with salt. Accompany each portion with a lemon wedge so diners can add lemon juice to taste.