Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Red Lentil and Bulgur Soup with Browned Butter and Yogurt
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.
4
Servings
Tip
Don’t use fine bulgur instead of coarse, as it cooks more quickly and doesn’t have the same nutty, nubby texture.
FAST: 50 minutes
Slow: 6¼ to 7¼ hours
15 minutes active
Ingredients
-
¾
cup plain whole-milk yogurt
-
2
teaspoons grated lemon zest, plus lemon wedges to serve
Directions
-
01In a small bowl, stir together the yogurt, lemon zest, half the mint and ¼ teaspoon each salt and pepper. Cover and refrigerate until ready to serve. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 3 tablespoons of butter and let melt. Cook, stirring often, until deep golden brown with a nutty aroma, 1 to 2 minutes. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing and pour the butter into a small microwave-safe bowl, scraping out the pot with a silicone spatula. Return the pot to the housing, then add the remaining 3 tablespoons butter, the lentils, bulgur, onion, garlic, tomato paste, harissa, paprika and 2 teaspoons salt. Stir, then stir in 7 cups water and distribute in an even layer.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
This was absolutely delicious, even as leftovers. The soup alone is good, but the garnishes take it to a whole new level, so don't skip them. It's now on our regular rotation, and I'm about to bring some to a friend this weekend. I was struggling to come up with good vegetarian recipes to make for her that didn't feel like just larger side dishes, and this hits that mark. I have a feeling she'll be buying this book and an Instant Pot the next day.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Thank you for your comment! Your comment is currently under moderation and will appear shortly.