Post by goodcookin on Jan 14, 2009 20:07:19 GMT -5
Bulgur & Red Lentil Soup
Serves 6 to 8
This soup can be made a day ahead and is arguably even better when reheated.
* 1 cup red lentils
* 1 cup coarse bulgur
* 10 cups chicken stock, vegetable stock or water
* 3 tablespoons butter
* 1/2 yellow onion, minced
* 1 teaspoon toasted and ground cumin
* 1 teaspoon coarsely ground medium-hot red pepper, preferably Turkish Maras or Syrian Aleppo + more for garnish (see Resources)
* 1 teaspoon dried mint
* Kosher salt to taste
* Lemon wedges
Combine the lentils and bulgur in a large pot with the stock or water. Bring to a simmer, skimming any foam. Cover and reduce the heat to maintain a simmer. Cook until the lentils have completely broken down and the bulgur is quite soft, about 40 minutes.
In a small skillet, melt the butter over moderately low heat. Add the onions, cover and sweat until the onions are soft and have released their moisture, 5 to 10 minutes.
Uncover and raise the heat to medium. Cook until the moisture evaporates, then add the cumin, red pepper and mint. Cook, stirring, for about 1 minute to draw the fragrance out of the spices, then stir this mixture into the soup. Season to taste with salt.
Accompany each portion with a lemon wedge so diners can add lemon juice to taste.
Per serving: 226 calories, 14 g protein, 32 g carbohydrate, 6 g fat (3 g saturated), 12 mg cholesterol, 102 mg sodium, 7 g fiber.
Serves 6 to 8
This soup can be made a day ahead and is arguably even better when reheated.
* 1 cup red lentils
* 1 cup coarse bulgur
* 10 cups chicken stock, vegetable stock or water
* 3 tablespoons butter
* 1/2 yellow onion, minced
* 1 teaspoon toasted and ground cumin
* 1 teaspoon coarsely ground medium-hot red pepper, preferably Turkish Maras or Syrian Aleppo + more for garnish (see Resources)
* 1 teaspoon dried mint
* Kosher salt to taste
* Lemon wedges
Combine the lentils and bulgur in a large pot with the stock or water. Bring to a simmer, skimming any foam. Cover and reduce the heat to maintain a simmer. Cook until the lentils have completely broken down and the bulgur is quite soft, about 40 minutes.
In a small skillet, melt the butter over moderately low heat. Add the onions, cover and sweat until the onions are soft and have released their moisture, 5 to 10 minutes.
Uncover and raise the heat to medium. Cook until the moisture evaporates, then add the cumin, red pepper and mint. Cook, stirring, for about 1 minute to draw the fragrance out of the spices, then stir this mixture into the soup. Season to taste with salt.
Accompany each portion with a lemon wedge so diners can add lemon juice to taste.
Per serving: 226 calories, 14 g protein, 32 g carbohydrate, 6 g fat (3 g saturated), 12 mg cholesterol, 102 mg sodium, 7 g fiber.