Ingredients
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¼ cup butter
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2 onions, finely chopped
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1 teaspoon paprika
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1 cup red lentils
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½ cup fine bulgur
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2 tablespoons tomato paste
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8 cups vegetable stock
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⅛ teaspoon cayenne pepper
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1 tablespoon dried mint leaves
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4 slices lemon
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½ teaspoon chopped fresh mint
Directions
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Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
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Stir paprika, lentils, and bulgur into onions to coat with butter.
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Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
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Crumble dried mint leaves into soup; stir and remove from heat.
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Ladle into bowls and garnish with lemon slices and fresh mint to serve.
Nutrition Facts (per serving)
| 442 | Calories |
| 14g | Fat |
| 64g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 442 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 7g | 37% |
| Cholesterol 31mg | 10% |
| Sodium 1080mg | 47% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 15g | 54% |
| Total Sugars 13g | |
| Protein 19g | 37% |
| Vitamin C 21mg | 23% |
| Calcium 113mg | 9% |
| Iron 5mg | 27% |
| Potassium 777mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
