Red Lentil And Bulgur Soup Recipes

Steps:

• Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
• Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
• Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Steps:

• Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
• Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
• Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.

Steps:

• Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
• Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.

Steps:

• Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
• Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
• Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
• Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
• Ladle into bowls and garnish with lemon slices and fresh mint to serve.

Steps:

• Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
• Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
• Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
• Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.

Steps:

• Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
• Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.