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!!