Blog Archive

Tuesday, May 24, 2011

Lentil and Bulgur Soup with Chile–Mint Butter

Lentil and Bulgur Soup with Chile–Mint Butter
by Victoria Challancin 

I'm on the road now in Paris, Morocco, or Istanbul, but I have put blogs in draft mode so I don't lose you!  

This is a soup we made in a cooking class for Mexican cooks--and it's perfect for the very end of cool weather most of you are experiencing.

I first learned to love bulgur in the Middle East, where it is enjoyed in countless forms.  This soup is hearty and the touch of chile-mint butter graces it perfectly.   


Red Lentil and Bulgur Soup with Chile–Mint Butter
(Recipe from Saveur Magazine)
5 Tablespoons unsalted butter
3⁄4 teaspoon cumin seeds
2 cloves garlic, finely chopped
1 medium onion, roughly chopped
1 Tablespoon tomato paste (from Bonanza or Costco)
3 medium tomatoes, halved and grated,
   skins discarded
4 cups chicken broth
1 cup dried split red lentils (also called masoor dal—use them if you have them, we will have to use green lentils),
 rinsed and drained
1⁄3 cup coarse bulgur (from Bonanza or Luna de Queso)
Kosher salt and freshly ground black pepper,
 to taste
1 Tablespoon dried mint leaves, crumbled
 with your fingers (from a teabag is fine)
1⁄2 teaspoon dried ground aleppo chile or red pepper flakes
Black pepper or paprika

Melt 2 tablespoons 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.

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.

Victoria Challancin
Flavors of the Sun Cooking School
San Miguel de Alllende, México

@Victoria Challancin.  All Rights Reserved. (I'm happy to share all recipes but reserve rights to my photos--thank you!)

1 comment:

Lorraine @ Not Quite Nigella said...

Paris, Morocco or Istanbul! What a fabulous time you'll have Victoria :) This soup sounds like a delicious combination of flavours :)