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Foraging with Alexis Nikole Nelson.
This rich vegetarian soup gets its pleasantly thick body from red lentils, which soften and break down during cooking. The bulgur, on the other hand, keeps its chewiness while adding nutty notes that complement the lentils’ earthy flavor. Harissa is a North African spiced chili paste; it lends the soup gentle heat and depth of flavor and also adds to its color. Look for harissa in the international aisle of the supermarket or in Middle Eastern grocery stores. The browned butter and lemon-mint yogurt garnishes are flourishes that transform this humble dish into something special. If the browned butter solidifies while the lentils and bulgur cook, simply melt it in the microwave just before use.
cup plain whole-milk yogurt
teaspoons grated lemon zest, plus lemon wedges to serve
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