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