Turkish Red Lentil Soup

Serves 4

1/4 cup butter

2 onions, finely chopped

1 teaspoon paprika

1 cup red lentils

1/2 cup fine bulgur or quinoa

2 tablespoons tomato paste

8 cups vegetable stock

1/8 teaspoon cayenne pepper

1 tablespoon dried mint leaves

4 slices lemon

1/2 teaspoon chopped fresh mint

Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.

Stir the paprika, lentils, and bulgur/quinoa into the onions and coat with the butter.

Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.

Crumble the dried mint leaves into the soup; stir the soup and remove from heat.

Ladle into bowls and garnish with lemon slices and fresh mint to serve.

440 calories per service