Ingredients
4
4 servings
- •0.25 cup butter
- •2 onions, finely chopped
- •1 teaspoon paprika
- •1 cup red lentils
- •0.5 cup fine bulgur
- •2 tablespoons tomato paste
- •8 cups vegetable stock
- •0.125 teaspoon cayenne pepper
- •1 tablespoon dried mint leaves
- •4 slices lemon
- •0.5 teaspoon chopped fresh mint
Instructions
- Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
- Stir paprika, lentils, and bulgur into onions to coat with butter.
- Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
- Crumble dried mint leaves into soup; stir and remove from heat.
- Ladle into bowls and garnish with lemon slices and fresh mint to serve.
Nutritional Facts
Per 4 servings
- Calories: 442
- Carbohydrate: 64g
- Fat: 14g
- Fiber: 15g
- Protein: 19g
- Sugar: 13g
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