Anatolian Spiced Lentil and Bulgur Soup

Instructions

1. 1

   Over medium heat, melt half the butter in a pot and sauté chopped onions until soft and translucent (about 5 minutes). Stir constantly to prevent scorching.

2. 2

   Add tomato paste to the pot over medium heat. Stir continuously for 2 minutes until fragrant and slightly darkened. Watch closely to prevent sticking to the bottom.

3. 3

   Add rinsed red lentils and bulgur to the pot over medium heat. Stir for 1 minute until the grains are thoroughly coated with the tomato paste mixture.

4. 4

   Pour in vegetable broth. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 20 minutes until lentils and bulgur are completely soft and mushy.

5. 5

   Off heat, vigorously whisk the soup for 1 minute to break down the lentils, creating a thick, creamy yet textured consistency. Be careful of hot steam.

6. 6

   Over low heat, melt the remaining butter in a small pan. Add dried mint and red pepper flakes, stirring for 1 minute until foaming and highly aromatic. Watch closely to avoid burning.

7. 7

   Over low heat, pour the hot spiced mint butter directly into the soup. Stir for 1 minute until fully integrated and bubbling gently. Watch out for hot splatters.