Bulgar-Lentil Soup with MInted Olive Oil Butter
This is the first recipe I have made from Ancient Grains for Modern Meals, by Maria Speck, and it's a winner! It tastes so much richer than the ingredients would lead you to believe. I accidentally missed the last 3 ingredients and it was still delicious. The Minted Olive Oil adds the perfect amount of contrast to the soup.
SOUP
1 tbsp extra virgin olive oil
1 tbsp unsalted butter (to make it vegan, use 1 tbsp extra virgin olive oil)
1 medium yellow onion, but into ¼" dice (about 1½ cups)
½ tsp fine sea salt
1 tbsp minced garlic (about 3 cloves)
1½ tsp sweet paprika (mild)
¼ tsp sharp paprika (hot)
2 tbsp tomato paste, or 1½ c. coarsely chopped fresh tomatoes
½ c. coarse bulgur
½ c. split red lentils, picked over, rinsed and drained
2 c. low sodium chicken broth or vegetable broth
3. cups water
1-2 tbsp fresh lemon juice
½-1 tsp sugar
¼ tsp black pepper
MINTED OLIVE OIL BUTTER
These amounts are doubled, per the book's advice. She also recommends drizzling it on bread or rice. or brushing it on her lamb burgers.
2 tbsp extra virgin olive oil
2 tbsp butter
2 tsp dried spearmint
pinch of hot paprika or cayenne
- SOUP: Heat the olive oil in a large pot over medium heat until shimmering. Add the butter and wait until the foam almost subsides. Add the onion and ¼ tsp salt. Cook, stirring occasionally, until the onion softens and turns light golden, about 5 minutes. Add the garlic, sweet and hot paprika and cook for 1 minute, stirring. Add the tomato paste and cook until it darkens, about 1 minute. Add the tomatoes (there might be splatter!) and adjust the heat to maintain a lively simmer.
- Cook uncovered until the mixture thickens, about 3 minutes. Stir once or twice, and scrape the bottom to release any browned bits,
- Stir in the bulgur, lentils, broth, water, and remaining ¼ tsp salt and bring to a boil. Decrease the temperature to maintain a low simmer. Cover and cook until the soupthickens, with the bulgur retaining a slight bite, at least 25 mins, but preferably 40 mins.
- Season with 1 tbsp lemon juice, ½ tsp of sugar, and the pepper. Taste, and adjust seasoning. Cover and let it sit for a few minutes.
- MINTED OLIVE OIL BUTTER: Make this while the soup sits. Heat olive oil and butter in a small skillet over medium heat. Once the butter has melted, add the mint and hot paprika (it will sizzle!) and stir until fragrant, about 15 seconds. Immediately remove the minted oil/butter from the heat and pour it into a small serving bowl.
- Divide the soup among 6 bowls, drizzling on a bit of the minted oil/butter.
NOTES
The soup can be prepared up to 3 days ahead. Chill, covered, or freeze for up to 1 month. It will thicken in the fridge, so just add a bit more water or broth when reheating.
