Wow, do we love this soup! It's a recipe from our book GRAIN MAINS, all about whole grains as main courses, barely a flour or baking recipe in sight. (Okay, one breakfast coffee cake with Kamut because we could resist.) If you'd like to check out that book, click this link.
And if you haven't heard the podcast for this recipe, check it out in the media player at the top of the main recipe page. There's a menu at the center top of that player--you'll find it in there. Or click the link at the bottom of this page to open up the podcast right in your browser. It's NSFW. Someone's mouth is a little salty.
One more thing: that photo. By the most-fabulous Tina Rupp. Doesn't it make you want a bowlful now that the weather's turning a little chilly?
Turkish Red Lentil and Bulgur Soup
- 2 tablespoon unsalted butter
- 6 medium scallions, thinly sliced
- 1/2 cup red lentils
- 1/2 cup quick-cooking, fine or coarse, whole-grain bulgur
- 4 cups reduced-sodium vegetable broth
- 1/2 cup water
- 2 tablespoon minced dill fronds
- 1 1/2 tablespoons reduced-sodium tomato paste
- 1 teaspoon freshly ground black pepper
- 2 teaspoons stemmed thyme leaves or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 bay leaf
1. Melt the butter in a large pot. Add the scallions and stir them around until wilted, about 1 minute. Pour in the lentils and bulgur. Stir over the heat for another minute.
2. Add everything else: the broth, water, dill, tomato paste, pepper, thyme, salt, and bay leaf. Bring to a full simmer; then cover, reduce the heat to low, and simmer slowly until somewhat thickened and concentrated, about 40 minutes, stirring occasionally to make sure nothing’s sticking. Fish out and discard the bay leaf before serving.