Equipment
Ingredients
Aromatic Base
- 30 ml olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
- 30 g tomato paste
Spices
- 5 g sweet paprika
- 3 g dried mint
Legumes and Grains
- 150 g split red lentils, rinsed until water runs clear
- 50 g coarse bulgur wheat, rinsed
- 1000 ml vegetable stock, warm
Seasoning and Garnish
- salt
- black pepper
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and sauté until softened and translucent.
Stir in the minced garlic and tomato paste. Cook, stirring constantly, until the tomato paste deepens in color to a dark brick red and begins to caramelize slightly on the bottom of the pot.
Add the sweet paprika and dried mint to the pot. Stir continuously to toast the spices and release their aromatic oils into the fat, taking care not to let them burn.
Add the rinsed split red lentils, bulgur wheat, and warm vegetable stock. Stir thoroughly to lift any caramelized bits from the bottom of the pot, and bring the liquid to a rolling boil at 100°C/212°F.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. Stir occasionally to prevent the starches from sticking to the bottom, cooking until the lentils have broken down completely and the bulgur is tender.
Remove the pot from the heat. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
Ladle the hot soup into bowls and serve immediately. Provide fresh lemon wedges on the side for squeezing over the top just before eating.
Chef's Notes
- Blooming the dried mint and sweet paprika in the oil is a crucial foundational step. Heat extracts their fat-soluble flavor compounds and infuses the entire soup much better than adding spices to the liquid later.
- Rinsing red lentils is non-negotiable for achieving a clean, velvety mouthfeel. Skipping this step leaves fine lentil dust that results in a gluey, unappealing texture.
- Do not skip the fresh lemon at the end. The soup relies heavily on earthy legumes and robust savory spices; the sharp acidity of lemon juice brightens the bowl and perfectly balances the flavor profile.
- Because coarse bulgur holds its shape well, it is ideal for this preparation. If using fine bulgur, reduce the simmer time slightly as it will become tender much faster.
Storage
Refrigerator: 5 days — Thickens significantly as it cools. Store in airtight containers.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stove over low heat. You will need to add water or vegetable stock 50ml at a time to thin out the consistency, as the bulgur will continue to absorb liquid while stored.
