Red Lentil and Bulgur Soup with Chile–Mint Butter
This soup is finished with a flourish of mint-and-chile-infused butter.
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Ingredients
- 5 tbsp. unsalted butter
- 3⁄4 tsp. cumin seeds
- 2 cloves garlic, finely chopped
- 1 medium onion, roughly chopped
- 1 tbsp. tomato paste
- 3 medium tomatoes, halved and grated, skins discarded
- 4 cups chicken broth
- 1 cup dried split red lentils (also called masoor dal), rinsed and drained
- 1⁄3 cup coarse bulgur
- Kosher salt
- freshly ground black pepper
- 1 tbsp. dried mint leaves, crumbled with your fingers
- 1⁄2 tsp. dried ground aleppo
- Pepper or paprika
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