Thursday, 8 May 2014


Red Lentil Soup:


2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
3/4 teaspoon kosher salt
1/2 teaspoon red pepper
1 medium tomato, chopped
1 tablespoon tomato paste
1 teaspoon dried mint, plus additional for serving
1 cup red lentils
1/4 cup coarse bulgur wheat
4 cups vegetable stock
Butter, for serving
Lemon wedges, for serving


In large pot over medium heat, add the onion, garlic, salt and pepper with the extra virgin olive oil. Cook until the onion is soft and the garlic is fragrant, 4 to 5 minutes.
Stir in the tomato, tomato paste, and mint, and cook for an additional 1 to 2 minutes. Stir in the lentils and bulgur wheat, and cover with the chicken stock and 2 cups of water. Cover and simmer for 45 minutes to 1 hour, until the lentils are tender. Serve each bowl with a little pat of butter on top, letting it melt, along with a sprinkle of mint, red pepper and the lemon wedges.