A big bowl of this soup on a cold evening sounds just about right. Enjoy!!
Ingredients:
1/4 cup butter
2 onions, finely chopped
1/4 tsp turmeric
1 tsp paprika
1 green chili
1 cup red lentils
1/2 cup fine bulgur
2 tbsp tomato paste
8 cups vegetable stock
2 cinnamon sticks
1/8 tsp cayenne pepper
1 tbsp dried mint leaves
4 slices lemon
1/2 tsp chopped fresh mint
Directions:
Melt the butter in a large saucepan over low heat. Sautee the onions and cinnamon stick in the hot butter until they are golden brown, about 15 minutes.
Then, add the paprika, turmeric, green chilli, lentils, cayenne pepper, tomato paste and bulgur into the onions and coat with the butter. Sautee for a minute or two.
Add vegetable stock and bring to a boil. Cook until soft and creamy, for about one hour.
Crumble the dried mint leaves into the soup and squeeze a lemon wedge when ready to serve.