1,2ltrchicken broth,or beef broth if you want it a bit more powerfull
1/4cupcoarse bulgur,the one you can use as rice aswell
salt and pepper
1lemon,cut in wedges
For the topping:
Sådan gør du
1: Warm the oil and butter in a medium-sized saucepan2: Add the chopped onions and garlic and stir at low heat for 5 minutes until they are soft (but not brown)3: Add tomato paste, pepper paste, tomatoes, pepper and chili to the onion. Stir well.4: Add the lentils and rice together with the water and the broth.5: Put on the lid and let it boil for good heat for about 35 minutes. Now, some of the lenses should be cooked and the soup becomes more uniform.6: Add bulgur and mint and possibly a little more water if the soup is too thick. Boil for about 10 minutes.
For topping:1: melt the butter in a small saucepan at low heat.2: Add the spices and stir around3: Serve the soup into suitable bowls and sprinkle some of the butter mixture over.4: Server together with flute and lemon wedges.
-Do not despair if the soup feels a bit thick and lumpy. It should be. Just let the red lenses boil well with quite high heat first, before you stir in bulgur. Then it will look a little better. -Make plenty of soup. You would also like to eat it for lunch the next day. Or the following day. And the day after and .. - If necessary, dilute the soup with a little water if it becomes too thick. Especially if you have made extra and it has been refrigerated a night or two. So, the soup most of all reminds me of a rather thick porridge. Porridge is an ok association for this soup. It just has to be a thin porridge ... And remember to make the butter / spice sauce dripping over. It's really delicious and you can make it as mint-like or strong as you want ...
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