Friday, February 20, 2015

TURKISH LENTIL AND BULGUR SOUP WITH DRIED MINT ENJOY DAN:

TURKISH LENTIL AND BULGUR SOUP WITH DRIED MINT (EZOGELIN CORBASI)
                                                                                                   By CHEF DAN:
Serves 6

INGREDIENTS:
2 tablespoon olive oil
2 tablespoon butter
1 onion, finely diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 tomato, peeled, copped
2 tablespoons smoked paprika
1/2-teaspoon chipotle powder
1-1/2-cups red lentils
1/4-cup bulgur
5 cups chicken or vegetables stock
1 tablespoon dried mint
Sea salt and freshly ground black pepper to taste
Lemon wedges to serve

TOPPING:
2 tablespoons butter
1 teaspoon dried mint
1/2-teaspoon smoked paprika

DIRECTIONS:
1.   In a skillet heat oil and butter over medium-heat when sizzling.
2.   Add onion and garlic and sauté for 3-4 minutes.
3.   Stir in tomato paste, chopped tomato, paprika, and chipotle powder.
4.   Add lentils and stock, cover and bring to a boil.
5.   Reduce heat and simmer for 30 minutes, stirring occasionally.
6.   Add bulgur and mint, season with salt and pepper to taste.
7.   Cook for another 10 minutes.

DIRECTIONS FOR TOPPING:
1.   Heat the butter in a sauce-pan over low-heat.
2.   Add mint and paprika; stir mixture until it sizzles.
3.   Ladle soup into individual bowls and drizzle butter mixture over each bowl.
4.   Serve with lemon wedges.

ENJOY DAN:                                              BON-APPETITE!!



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