Bulgur-Lentil Soup with Minted Olive Butter

Some in our family (my daughter and I) like soup more than others (my husband and son). Does this mean that I refrain from making soup for dinner?

No. It just means that I look for soup recipes that are likely to appeal to all, or at least most of us. In general, vegetable purees are met with something less than enthusiasm; thick and chunky is much preferred, though meat doesn’t necessarily have to be part of the mix. When I find one that makes us all happy I hang on to it.

This is a warming, fragrant lentil soup from the cookbook, Ancient Grains for Modern Meals, by Maria Speck. This soup, an earthy mix of red lentils and cracked bulgur wheat, is perfect for cool evenings.

BULGUR-LENTIL SOUP WITH MINTED OLIVE BUTTER
Makes 6 servings

Ingredients

For the soup
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium yellow onion, cut into 1/4-inch dice (a generous 1 cup)
1/2 teaspoon sea salt
1 tablespoon minced garlic
1 1/2 teaspoons sweet paprika, or 1/2 teaspoon Aleppo pepper (see headnote)
1/8 teaspoon cayenne pepper (optional)
2 tablespoons tomato paste
1 1/2 cups coarsely chopped fresh or diced, canned tomatoes, preferably fire-roasted (one 14-ounce can)
1/2 cup coarse bulgur
1/2 cup split red lentils, picked over, rinsed and drained
2 cups low-sodium chicken broth or vegetable broth
3 cups water
1 to 2 tablespoons freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper, or more to taste

For the minted butter
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 teaspoons dried spearmint
Pinch cayenne pepper or 1/8 teaspoon Aleppo pepper

Instructions
1. For the soup: Heat the oil in a large pot over medium heat, just until the oil shimmers. Add the butter and wait until its foam almost subsides, then add the onion and 1/4 teaspoon of the salt. Cook for about 5 minutes, stirring occasionally, until the onion softens and turns light golden. Add the garlic, paprika or Aleppo pepper and the cayenne pepper, if desired; cook, stirring, for 1 minute. Add the tomato paste and tomatoes; adjust the heat as needed to maintain steady bubbles at the edges. Cook uncovered for about 3 minutes, stirring once or twice and scraping the bottom to release any browned bits, until the mixture thickens slightly.

2. Increase the heat to medium-high. Stir in the bulgur, lentils, broth, water and the remaining 1/4 teaspoon salt; bring to a boil, then reduce the heat to medium or medium-low to maintain gentle bubbling. Cover and cook for 25 to 40 minutes, until the soup thickens, with the bulgur retaining a slight bite. Season with 1 tablespoon of the lemon juice and the black pepper. Taste and add lemon juice (up to 1 more tablespoon) or adjust the seasoning as needed. Cover and let sit for a few minutes.

3. While the soup rests, make the minted butter: Heat the oil and butter in a small skillet over medium heat. Once the butter has melted, add the mint and cayenne or Aleppo pepper (which will sizzle) and stir for about 15 seconds until fragrant. Immediately remove from the heat; pour the minted olive oil butter into a small serving bowl.

4. Divide the soup among individual bowls. Drizzle a little of the minted butter on top of each portion and serve.