Red Lentil Soup
3 tbl Unsalted butter
2 x Onions chopped
3 x Garlic cloves minced
1 tsp Cumin seeds crushed
1 tsp Coriander seeds crushed
Salt to taste
Freshly-ground black pepper to taste
2 tbl Tomato paste
7 cup Chicken, lamb or beef stock
1/2 cup Bulgur
1/2 cup Red lentils
1/4 cup Finely-chopped fresh parsley
2 tbl Finely-chopped fresh mint
* 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.
* This recipe yields 4 to 6 servings.