Ingredients:
• 5 tbsp Butter
• Ύ tsp Cumin Seed
• 1 Onion (chopped)
• 1 tbsp Tomato Paste
• 3 medium Tomatoes
• 4 cups Chicken Broth
• 1 cup dried Red Lentils
• 1/3 cup course Bulgur
• 4 cups Water
• Salt (to taste)
• Pepper (to taste)
• 1 tbsp dried Mint
• ½ tsp Paprika
Preparation:
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| • | Place a stockpot on medium flame and melt 2 tbsp butter. |
| • | Add cumin, garlic and onion. Sautι and cook till the onion turn soft. |
| • | Blanch the tomatoes and peel them. |
| • | Chop the tomatoes. |
| • | Increase the heat to high and add tomato paste. Stir and cook for 3 minutes till the paste has turned dark. |
| • | Add tomatoes, chicken broth, red lentils, bulgur flour and 4 cups of water. Stir and boil the soup. |
| • | Reduce the flame to low and simmer for 45 minutes. |
| • | Add salt and pepper.g |
| • | Place a small saucepan on heat and melt the remaining 3 tbsp of butter. |
| • | Remove from heat and add in mint and paprika. |
| • | Ladle soup into soup bowls and drizzle the heated butter. |
| • | Serve hot. |
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