Red Lentil Soup
Cynthia
Spicy soup. Great with yogurt.
ingredients
- 2 tablespoons virgin olive oil
- 2 tablespoons unsalted clarified butter
- 1 large Spanish Onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 medium tomato,peeled, seeded adnd finely chopped (1/2 cup)
- 2 tablespoons paprika
- 1/2 teaspoon red pepper (Middle Eastern red pepper)
- 1 1/2 cup red lentils
- 1/4 cup long-grain white rice
- 6 cups chicken stock
- 1/4 cup fine-grain bulgur
- 1 tablspoon dired mint
- salt and freshly gound black pepper
- Plain bread croutons (optional)
- Lemon wedges
- Topping 2 tablespoons unsalted butter 1 teaspoon dried mint
- 1/2 teaspoon paprika
- OR... top with good plain yogurt
directions
- 1
In a heavy medium-size saucepan, heat the olive oil and the butter over medium heat. Add the onion and garlic and cook gently for about 2 minutes, or until they’re softened but not brown. Stir in the tomato paste, chopped tomato, paprika and red pepper. Add the lentils, rice and stock. Cover the saucepan and bring the liquid to a boil. Lower the heat and simmer for about 30-35 minutes, stirring occasionally, until the rice is cooked and the lentils have blended with the stock. Add the bulgur and mint, and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. If the soup is too thick, add a little water.
- 2
To make the topping, melt the butter in a small saucepan over low heat, add the mint and paprika, and then stir the mixture until it sizzles. Ladle the soup into individual bowls and drizzle the butter mixture over each serving. May use plain yogurt instead of butter topping. Top with croutons. Serve at once with lemon wedges.
Source: Cynthia
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