Dec 12 Red Lentil & Bulgur Soup

Ingredients

• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) canola oil
• 1 onion, finely chopped
• 1 cup (250 mL) lentils
• 1/2 cup (125 mL) bulgur
• 2 tbsp (30 mL) tomato paste
• 1 tbsp (15 mL) finely chopped fresh mint
• 1 tbsp (15 mL) finely chopped fresh flat leaf parsley
• 2 tsp (10 mL) finely chopped fresh dill
• Pinch red pepper flakes
• 8 cups (2 L) chicken stock
• Dash salt and pepper
• Lemon slices
• Fresh mint leaves

Directions

In large saucepan, heat butter and canola oil over medium heat. Add chopped onions and sauté until they are soft and golden in colour, about 5 to 10 minutes. Add lentils and bulgur and toss to coat with butter and onions. Add tomato paste, herbs and stock. Season mixture with salt and pepper. Bring to a boil, reduce heat, cover and cook until lentils are soft and creamy, about 45 minutes. Ladle into bowls and serve with a lemon wedge and fresh mint leaves to garnish.

Serves 4

Credit: Judy Fowler